Roasted cauliflower and garlic make this soup rich and comforting. This easy recipe for Creamy Roasted Cauliflower and Garlic Soup is perfect for cold Winter months!
Roasting cauliflower is my favorite way to prepare it, so making a Creamy Roasted Cauliflower and Garlic Soup was a no-brainer for me. To add even more roasted goodness, I roasted a head of garlic. I could eat roasted garlic on toast daily. Mixing it with vegan mayo makes it even more indulgent. I like to add roasted garlic mayo to sandwiches, which I did in my Balsamic Roasted Vegetable Sandwich.
Soup is one of those meals that I eat year round, even in 100° weather! There is just something so comforting about a hot, creamy bowl of soup. What can I say, I love soup. I am always cold, so it’s not unusual for me to want a hot meal or drink to warm me up. Case in point; as I am writing this, I am wearing fingerless gloves and a scarf – my usual indoor attire during Winter months.
Did you know that January is National soup month?
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Creamy Roasted Cauliflower and Garlic Soup
- 1 cup raw cashews
- 1 head garlic
- 1 head cauliflower, broken into florets
- 3-4 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 6 cups low sodium vegetable broth
- 2 tablespoons low sodium tamari
- salt and pepper
- Preheat oven to 450°.
- Soak cashews in enough water to cover them. Soak for at least an hour. Drain.
- Slice about 1/2″ off the head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle a teaspoon of olive oil on top. Cover the garlic with the aluminum foil.
- Put cauliflower florets on a sheet pan. Drizzle a generous amount of olive oil on top, and sprinkle salt and pepper on top. Place covered garlic on sheet pan. Roast garlic and cauliflower for 20 – 25 minutes, or until cauliflower is starting to brown. Roast garlic another 15 – 20 minutes, or until soft and tender.
- Heat a tablespoon of olive oil in a pan. Add chopped onion and cook on medium high heat until translucent.
- Squeeze garlic out of skin and add to a blender or food processor. Add onion, cashews, roasted cauliflower (saving some for garnish, if desired), vegetable broth, and tamari. Blend until smooth and creamy. Pour mixture into a deep pan and bring to a boil. Reduce to a simmer, and cook for 10 minutes. Add salt and pepper to taste.