Go Back
+ servings
Creamy Roasted Cauliflower and Garlic Soup

Creamy Roasted Cauliflower and Garlic Soup

This easy Creamy Roasted Cauliflower and Garlic Soup is perfect for cold winter months!
Course Soup
Cuisine vegan, gluten free
Keyword roasted cauliflower soup, vegan cauliflower soup
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 226kcal



  • Preheat oven to 450°.
  • Soak cashews in enough water to cover them. Soak for at least an hour. Drain.
  • Slice about ½″ 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. 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.


Calories: 226kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Sodium: 1307mg | Potassium: 461mg | Fiber: 3g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 47mg | Calcium: 32mg | Iron: 2mg