This roasted cauliflower garlic soup is super easy and can be done in stages, which is very helpful if you are tight on time. As I’ve said in prior posts, I typically do all of my meal prepping on weekends as my weekdays can be long and I usually just don’t have the time for dinners that require long prep or cook time, unless I’ve done all the prep ahead. For this soup, the vegetables can be roasted ahead of time, and simply blended after.
The cannelloni beans add protein to make this a complete meal. Eating mainly plants, I am always looking for ways to add beans, tofu, nuts, seeds wherever possible to increase that nutrition level.
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Ingredients for Roasted Cauliflower Garlic Soup
- Cauliflower, large head
- Garlic bulb
- olive oil
- Vegetable broth
- Cannelini beans, 15 oz. or other white beans
- Salt and pepper
How to Make Creamy Easy Roasted Cauliflower & Garlic Soup:
Start by prepping and roasting the garlic. Some people think roasting garlic is complicated, but it is straightforward. Preheat oven to 400 degrees Fahrenheit. Then take a whole head of garlic, slice the top off as pictured. Peel away any loose outer sheath. Wrap in aluminum foil with a slight opening at the top, then drizzle with oil and roast in preheated oven for 50 minutes. .
Roast cauliflower:
While garlic is roasting, prep and roast cauliflower in same oven.
Purée soup:
Once vegetables have been roasted and slightly cooled. Add to blender with vegetable broth, and beans. Blend until desired consistently.
Add additional salt and pepper to taste if desired.
Serve and Enjoy!
Other Soups you might like:
Roasted Butternut Squash Soup – recipe link here
Roasted Tomato and Garlic Soup – recipe link here
Broccoli Cheddar Soup – recipe link here
Hearty Leek and Potato Soup – recipe link here
Instant Pot Creamy Vegetable Soup – recipe link here
Equipment
- Blender or Immersion blender
Ingredients
- 3 cups cauliflower chopped into flowerets – 1 large head
- 1 bulb garlic whole bulb
- 2 tbsp olive oil divided
- 2 cups Vegetable broth or 2 cups water plus 2 tsp vegetable bouillon
- 15 oz cannelini beans drained and rinsed
- 1/2 tsp salt divided
- 1/2 tsp pepper divided
Instructions
- Preheat oven to 400° Fahrenheit
- Cut the top off of the garlic bulb, place on aluminun foil. Drizzle with 1 tbsp olive oil and wrap foil around bulb. Place in a oven dish or on a baking sheet, and place in oven. Roast 50-55 minutes, until tops are golden. Remove from oven and let cool slightly
- Place cauliflower flowerets on a baking sheet. Toss with 1 tbsp olive oil, 1/4 tsp each salt and pepper. Place in same oven and roast for 20- 25 minutes. Remove from oven and let cool slightly.
- Once cooled, place cauliflower and garlic in blender with vegetable broth and beans. Blend until desired consistency. Add additional 1/4 tsp each salt and pepper, if desired.
- Place in a medium pot on medium-low heat, if needed to warm for 3-5 minutes. If you do not have a blender, place in a medium pot with roasted vegetables and the rest of the ingredients and blend with an immersion blender. Heat throughServe and Enjoy!
