roasted garlic cauliflower soup

cauliflower garlic soup

Roasted garlic cauliflower soup drizzled with rosemary butter is the perfect starter to any winter meal.

Roasting the cauliflower brings out a nutty rich flavor that tastes delicious with the sweet roasted garlic. This dish is really easy to put together and only contains a few ingredients. Your guests will love this!


roasted garlic cauliflower soup

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  • 1 1/2 heads of cauliflower (chopped)
  • 5 cloves garlic
  • 2 Tbsp olive oil
  • salt & pepper
  • 1 Cup chicken broth
  • 2 Cups milk
  • 3 Tbsp rosemary
  • 4 Tbsp butter


1. Preheat the oven to 400 degrees. Place the chopped cauliflower and the garlic on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in the oven for about 20-25 minutes until the cauliflower is golden brown.

2. While the cauliflower is getting golden brown and delicious, heat a large saucepan over medium-high heat, add the milk and chicken broth and slowly bring up to a simmer.

3. Add the roasted cauliflower and garlic to the hot milk and cook together for about 10 minutes. Use a stick blender (immersion blender) to blend the cauliflower and garlic and create a silky, thick soup. Season with salt and pepper to taste.

4. In a small pan, melt the butter and add the rosemary. Cook for a few minutes over medium-low heat until the butter is lightly golden brown. Pour the butter in a separate bowl to stop the cooking process.

5. Divide the soup into 4-5 warm bowls and drizzle with the rosemary butter.



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