You all know by now that I am a fan of soup—specifically extra creamy soups.
Say hello to my latest, flavorful and creamy soup.
Having a big container of soup in the refrigerator, ready for the week ahead is the best version of meal-prep—and this recipe really takes leftovers to the next level.
Get ready my friends, today we are making vegan + gluten free Roasted Garlic Cauliflower Soup!
The base of this soup starts with roasted garlic. This simple step seriously elevates the recipe + adds the toasted garlic flavor that everyone loves. Next, we blend the cauliflower into a creamy mixture, naturally thickened with arrowroot powder. Finally, we top the bowls with caramelized onions and herbs for extra seasoning.
This delicious soup is not only a great meal-prep recipe, but also a simple, and elegant addition to a meal with friends.
I hope you love this Roasted Garlic Cauliflower Soup as much as I do! It is:
Flavorful + Nourishing
& Extra Garlicky
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 large head garlic (or 2 small heads)
- 1 tsp + 1 Tbsp avocado oil, separated (or sub melted coconut oil)
- 1 large yellow onion, thinly sliced
- ½ tsp salt + extra for sprinkling
- 1 large head cauliflower (I used orange cauliflower)
- 2 cups vegetable broth
- 1 Tbsp. honey
- pinch black pepper
- 1 tsp red pepper flakes (more or less to taste)
- 2 Tbsp. arrowroot powder
- pinch dried dill (optional, for serving)
- fresh parsley (optional, for serving)
- Preheat oven to 400°F. Slice off the top of the garlic head so that the cloves are exposed. Place the garlic on a piece of foil, drizzle with 1 tsp avocado oil, and wrap the foil around the head of garlic. Roast until garlic is golden and soft—about 40 minutes.
- While the garlic is roasting, heat 1 Tbsp. avocado oil in a medium pot over medium heat. Once hot, add the onion and salt. Sauté for up to 20 minutes—until onions are dark golden and caramelized. Remove onion from pot and set aside until ready to serve.
- To the, (now empty) pot, add the cauliflower, vegetable broth, honey, pepper, and red pepper flakes. Bring mixture to a simmer, cover, and cook for 10 minutes.
- Pour mixture into large-container, high speed blender (alternatively, use an immersion blender). Add the arrowroot powder and roasted garlic cloves (these should easily pop out of the shell with a knife). Blend on high until smooth and creamy. Taste and adjust seasoning if needed—adding extra salt for saltiness, pepper for earthiness, red pepper flakes for spiciness, and honey for sweetness.
- Serve warm, topped with caramelized onions, dried dill, and fresh parsley, if desired.
- Leftovers will keep refrigerated in an airtight container for up to 4 days.
The Local Sprout