A nutty, roasted soup with a cheesy flourish
Cauliflower is often underestimated, yet when roasted until caramel-golden it turns into something deeply savoury and nutty. In this soup, paired with mellow roasted garlic and finished with a crisp disc of Parmesan, it becomes far more than the sum of its parts. It’s a dish that feels both rustic and elegant, depending on whether you serve it with nothing more than toast or crown it with those delicate cheese wafers.
The first time I made it was after I’d bought a cauliflower with every intention of making cheese bake but forgot the cheddar. Rather than abandon dinner, I roasted it with garlic, blitzed it into a soup, and never looked back. The flavour was bolder and toastier than expected, reminding me why roasting is the best way to coax vegetables into life. It’s just as comforting as my butternut squash soup but less sweet, leaning instead into savoury warmth.
This is the kind of recipe I like to have ready during autumn and winter, because it’s flexible. It can be the centre of a weeknight supper or a refined starter for a dinner party. It’s also one of the highlights in my comforting soup recipes for autumn and winter nights because it showcases how roasting transforms vegetables.
If you’re drawn to soups that carry a touch of spice, you may prefer the spiced red lentil soup. Or, for something richer and creamier, the curried pumpkin soup is another option I often make when I want bold flavours.
Ingredients for roasted cauliflower and garlic soup
- 1 large cauliflower (approx. 1.2 kg), cut into florets
- 1 whole bulb garlic
- 3 tbsp olive oil
- 1 large onion, chopped
- 1 litre vegetable stock
- 150 ml double cream
- 100 g Parmesan, finely grated (for crisps)
- Sea salt and black pepper to taste
- Fresh parsley to garnish
Ingredient notes
Cauliflower shrinks as it roasts, so don’t be tempted to use a smaller one or the soup will lack body. Break it into medium florets to ensure they caramelise evenly without burning.
Roasting the garlic in its skin mellows its sharpness, leaving you with soft, sweet cloves that enrich the soup without overpowering it. Parmesan adds a salty crunch that’s hard to resist, though you could use a vegetarian hard cheese if needed.
Instructions
Preheat the oven to 200°C (fan 180°C). Arrange cauliflower florets on a tray, drizzle with olive oil, and season. Slice the top off the garlic bulb, drizzle with oil, wrap in foil, and place alongside the cauliflower. Roast for 30–35 minutes until the cauliflower is golden and the garlic is soft.
In a large pot, sauté onion in a splash of oil until softened, about 8 minutes. Add roasted cauliflower, squeeze in the softened garlic cloves, and pour in vegetable stock. Simmer for 15 minutes, then blend until smooth. Stir in cream, adjust seasoning, and keep warm.
For Parmesan crisps, scatter small mounds of grated Parmesan on a lined baking tray and bake at 180°C for 5–6 minutes until golden and lacy. Let cool to crisp before serving atop the soup.
Cooking techniques explained
Roasting cauliflower is the key step. Direct oven heat transforms it from bland to nutty, with caramelised edges providing a depth that boiling never achieves. Avoid overcrowding the tray or the cauliflower will steam instead of roast.
The Parmesan crisps need even spacing and a non-stick surface. Baking parchment or a silicone mat is essential, otherwise they’ll fuse to the tray. They should be golden but not too dark, as overcooked Parmesan turns bitter.
What to serve with roasted cauliflower soup
A hunk of sourdough or seeded rye bread complements the nutty flavour beautifully. Spread with butter, it’s simple but just right for weeknight comfort. For something fancier, garnish the soup with a swirl of cream, a Parmesan crisp balanced across the bowl, and a sprinkling of parsley. It’s a striking starter that works well before roasted meats or game.
Wine and beer pairings
A dry Chenin Blanc has enough acidity to cut through the cream while matching the roasted cauliflower’s nuttiness. An unoaked Chardonnay is another excellent choice, offering a clean backdrop that lets the soup shine. For beer, a Belgian blonde ale with fruity, spicy notes plays nicely with roasted garlic. A light porter adds depth and complements the Parmesan without overwhelming the delicate cauliflower.
Frequently asked questions
Can I make this soup vegan?
Yes, replace cream with coconut cream or oat cream, and swap Parmesan crisps for toasted breadcrumbs or vegan cheese wafers. For another vegan-friendly recipe, try my Tuscan white bean soup.
Can I freeze roasted cauliflower soup?
Absolutely. Cool completely, portion, and freeze for up to 3 months. Parmesan crisps should always be made fresh.
Why roast garlic in the skin?
Keeping the skin on protects the cloves, allowing them to steam inside and turn buttery rather than burn.
How do I make the soup thicker?
Roast an extra potato with the cauliflower and add it in before blending. It’ll thicken the texture naturally.
Tips for success with roasted cauliflower soup
Don’t rush the roasting. Letting cauliflower caramelise properly is what builds the nutty, savoury flavour that defines this soup. If it looks pale, give it longer in the oven. Blend thoroughly for the creamiest finish, but don’t be afraid to leave it slightly textured if you prefer a rustic feel. Both versions taste fantastic.
Recipe variations
Add curry powder to the onions for a spiced version that takes the soup in a whole new direction. You can also stir in a little blue cheese just before serving for a bold twist. For more texture, reserve a few roasted florets and scatter them on top of each bowl. They provide a chewy, charred counterpoint to the smooth soup.
Storage and reheating cauliflower soup
Store in the fridge for up to 4 days in an airtight container. Reheat gently, stirring often, and add a splash of stock if it thickens. This soup also freezes well for up to 3 months.
Roasted Cauliflower and Garlic Soup with Parmesan Crisp
Ingredients
- 1 Cauliflower large, cut into florets
- 1 bulb Garlic whole
- 3 tbsp Olive oil
- 1 Onion large, chopped
- 1 l Vegetable stock
- 150 g Double cream
- 100 g Parmesan Cheese finely grated, for the crisps
- Sea salt to taste
- Black pepper to taste, freshly ground
- 2 tbsp Fresh Parsley to garnish
Instructions
- Preheat the oven to 200°C (fan 180°C). Arrange cauliflower florets on a tray, drizzle with olive oil, and season. Slice the top off the garlic bulb, drizzle with oil, wrap in foil, and place alongside the cauliflower. Roast for 30–35 minutes until the cauliflower is golden and the garlic is soft.
- In a large pot, sauté onion in a splash of oil until softened, about 8 minutes. Add roasted cauliflower, squeeze in the softened garlic cloves, and pour in vegetable stock. Simmer for 15 minutes, then blend until smooth. Stir in cream, adjust seasoning, and keep warm.
- For Parmesan crisps, scatter small mounds of grated Parmesan on a lined baking tray and bake at 180°C for 5–6 minutes until golden and lacy. Let cool to crisp before serving atop the soup.