Name: Roasted Garlic Cauliflower Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Global / Vegetarian
Ingredients: 1 bulb garlic; 3 tablespoons olive oil; 1 medium onion, chopped; 1 head cauliflower, broken into florets; 1 teaspoon turmeric; 1 large potato, peeled and diced; 1 litre hot vegetable stock (bouillon powder or cube is fine); Fresh parsley or coriander, for garnish

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This Roasted Garlic Cauliflower Soup is the kind of recipe that makes you fall in love with vegetables all over again. It’s cozy, creamy (without any cream), and filled with deep, savory flavor thanks to the roasted garlic and turmeric-spiced base. Whether you’re looking for a healthy meal prep option or something warming for a cool day, this soup delivers on both comfort and nourishment.

Cauliflower and garlic are the ultimate power couple in this recipe. When roasted, garlic becomes mellow and sweet, adding depth to the soup that’s hard to beat. Add in soft, earthy potatoes and a golden touch of turmeric, and you’ve got a silky, golden bowl of goodness that tastes far more luxurious than it really is.

Roasted Garlic Cauliflower Soup

Why You’ll Love This Recipe

This soup is a little bit magic. It’s dairy-free, gluten-free, and vegan, but still incredibly satisfying and rich in flavor. Roasting the garlic is the secret here—it transforms the soup from basic to wow with minimal effort.

You’ll love this if:

You want a hearty, veggie-packed meal with no cream.
You’re meal-prepping and need a soup that reheats beautifully.
You’re into simple, clean ingredients with bold flavors.
You enjoy a good homemade soup that doesn’t take hours.

This soup is also very forgiving—swap herbs, use different stock, or keep it chunky or smooth depending on your mood.

Ingredients

tip: you can find a full list of ingredients and measurements in the recipe card below

1 bulb garlic
3 tablespoons olive oil
1 medium onion, chopped
1 head cauliflower, broken into florets
1 teaspoon turmeric
1 large potato, peeled and diced
1 litre hot vegetable stock (a bouillon cube or powder works fine)
Fresh parsley or coriander (cilantro), for garnish

Instructions

Roast the garlic:
Preheat your oven to 200°C (400°F). Slice the top off the garlic bulb to expose the tops of the cloves. Place it on a piece of foil, drizzle with a bit of olive oil, and wrap tightly. Roast for 40 minutes until soft and golden. Let it cool slightly before handling.

Sauté the base:
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook gently for 10 minutes until softened and translucent, but not browned.

Add cauliflower and spice:
Add the cauliflower florets and toss to coat them in the onion mixture. Stir in the turmeric and cook for a minute to let the spice bloom. Add the diced potato, cover the pot, and cook for about 10 minutes on low-medium heat.

Build the soup:
Squeeze the soft, roasted garlic cloves out of their skins directly into the pot. Discard the skins. Pour in the hot vegetable stock and stir everything together. Bring to a boil, then reduce to a simmer. Cover and cook for another 15 minutes until all the vegetables are very soft.

Blend or mash:
Use an immersion blender to puree the soup until smooth and creamy. For a more rustic texture, mash it with a potato masher. You can also blend half and leave the rest chunky for contrast.

Garnish and serve:
Ladle into bowls and top with chopped parsley or fresh coriander just before serving.

Variations

Add spice: Add a pinch of cayenne or chili flakes for a little heat.
Make it creamy: Swirl in a spoonful of coconut milk or dairy-free cream for extra richness.
Top it off: Serve with toasted pumpkin seeds, croutons, or a drizzle of chili oil for texture.
Switch the potato: Use sweet potato for a slightly sweeter, earthier flavor.

Heating & Storage

To store: Let the soup cool completely before transferring to airtight containers. Store in the fridge for up to 4 days.

To reheat: Warm in a saucepan over medium heat, stirring occasionally, until hot. You can also microwave individual portions.

To freeze: This soup freezes well. Store in freezer-safe containers for up to 3 months. Defrost in the fridge overnight before reheating.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, and it actually tastes even better the next day as the flavors deepen.

Do I have to roast the garlic?

Technically no, but roasting brings out a sweet, mellow flavor that raw or sautéed garlic just can’t match.

Can I use frozen cauliflower?

Yes, frozen cauliflower florets work well. No need to thaw first—just add a few extra minutes to the cooking time.

Is this soup vegan?

It is! Just make sure your bouillon or stock is plant-based.

Can I skip the turmeric?

You can, but it adds lovely color and an earthy undertone. A little curry powder or cumin could be a good substitute.

Can I add protein to this soup?

Absolutely. Add a scoop of cooked lentils or top it with crispy chickpeas.

Is this soup spicy?

Not at all. It’s warm and cozy, not spicy. You can add heat with chili flakes if desired.

Can I use another type of potato?

Yes, Yukon Gold or Russet both work. Sweet potato is also great for a twist.

How do I get a smooth texture?

Use a high-powered blender or immersion blender. Blending in batches helps avoid splashes.

What should I serve this with?

Crusty bread, flatbread, or a simple side salad go beautifully with this soup.