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To make this tasty soup, you need some key items. Here is the list: - 1 large head of cauliflower, cut into florets - 6 cloves of garlic, peeled - 3 tablespoons olive oil - Salt and pepper to taste - 1 medium onion, chopped - 4 cups vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 teaspoon dried thyme - 1 tablespoon lemon juice - Fresh parsley for garnish These ingredients bring the rich flavors and creamy texture to the soup. The cauliflower gives a lovely base, while garlic adds that warm, savory kick. You can tweak this soup with extra seasonings. Some great options include: - Red pepper flakes for some heat - Chopped chives for a fresh touch - A drizzle of truffle oil for luxury Feel free to add your favorites. Each addition can change the soup's vibe, making it feel new each time. Using fresh, high-quality ingredients makes a big difference. Look for a firm, heavy cauliflower. It should have tight florets and no brown spots. Fresh garlic cloves should feel firm and smell fragrant. For the broth, choose a low-sodium option. This way, you control the salt in the soup. Use real Parmesan cheese, not the pre-grated kind. It melts better and has a richer taste. By selecting the best ingredients, you ensure a delicious soup that you and your guests will love. {{ingredient_image_1}} First, we need to roast the cauliflower and garlic. Start by preheating your oven to 425°F (220°C). Grab a large head of cauliflower and cut it into florets. You want bite-sized pieces. Next, take six cloves of garlic and peel them. In a large mixing bowl, combine the cauliflower florets and garlic. Drizzle in three tablespoons of olive oil. Now, sprinkle salt and pepper to taste. Toss everything well until the cauliflower and garlic are coated. Spread the mixture on a baking sheet in a single layer. Roast it in the oven for about 25-30 minutes. Flip the mixture halfway through. You want it golden brown and tender. While the cauliflower and garlic roast, let’s make the soup base. In a large pot, add one chopped medium onion. Cook it over medium heat until it turns translucent, which takes about 5-7 minutes. Once the cauliflower and garlic are done roasting, add them to the pot with the onions. Pour in four cups of vegetable broth. Bring the mixture to a simmer. Stir in one teaspoon of dried thyme and one tablespoon of lemon juice. Let it simmer for another 10 minutes. This helps the flavors blend nicely. Now, we’re ready to blend the soup. You can use an immersion blender for this step. If you don’t have one, a regular blender works too—just do it in batches. Blend until the soup is smooth. After blending, stir in one cup of heavy cream and one cup of grated Parmesan cheese. Cook the soup until the cheese melts and it is hot throughout. Taste and adjust seasoning with salt and pepper if needed. Your soup is almost ready! Serve it warm, and don’t forget to garnish it with fresh parsley and a sprinkle of Parmesan on top. Enjoy your creamy, garlicky delight! Roasting cauliflower brings out its natural sweetness. Here are some tips for perfect roasting: - Choose Fresh Cauliflower: Look for a head that feels heavy and has tight florets. - Cut Even Florets: Try to cut the florets into similar sizes. This helps them cook evenly. - Don’t Overcrowd the Pan: Spread the florets out on the baking sheet. This allows them to brown nicely. - Use High Heat: Roasting at 425°F gives you crisp edges and tender centers. - Flip Halfway: Turn the cauliflower halfway through roasting for even browning. A creamy soup feels rich and smooth. Here’s how to get that perfect texture: - Use Heavy Cream: This adds richness. Make sure it blends well with the soup. - Blend Well: Use an immersion blender until the soup is very smooth. This helps mix all the flavors. - Add Gradually: Stir in the cream slowly while blending. This keeps the soup from being too chunky. - Check Temperature: Heat the soup gently after adding cream. Avoid boiling, as it can change the texture. Adding extra flavors can make your soup even better. Here are some ideas: - Herbs: Fresh herbs like basil or chives can add brightness. - Spices: A pinch of cayenne or paprika can bring a nice kick. - Lemon Zest: Adding lemon zest brightens the flavor. It pairs well with the garlic. - Cheese Variations: Try different cheeses like Gruyère or feta for unique tastes. - Toppings: Add crispy bacon bits or toasted nuts for crunch. A drizzle of olive oil can also enhance the flavor. Pro Tips Roasting Tips: Ensure that the cauliflower and garlic are spread out in a single layer on the baking sheet to achieve even roasting and a nice caramelization. Blending Technique: For an ultra-smooth soup, blend the mixture in batches if using a regular blender. Be cautious of the hot liquid to avoid spills. Cheese Choice: Use freshly grated Parmesan cheese for the best flavor and meltability. Pre-grated cheese can contain anti-caking agents that affect texture. Flavor Boost: Experiment with adding a pinch of nutmeg or a splash of white wine during the simmering stage for extra depth in flavor. {{image_2}} You can mix it up by adding other veggies. Consider using carrots, potatoes, or even broccoli. Just chop them into small pieces. Roast them with the cauliflower and garlic. This adds more flavor and nutrition. Each veggie brings a unique taste to the soup. Feel free to be creative! If you want a dairy-free soup, I have great swaps. Use coconut milk or cashew cream instead of heavy cream. Both options give a rich, creamy feel. For cheese, try nutritional yeast. It adds that cheesy flavor without the dairy. These changes make the soup plant-based while still tasty. For those who love spice, add red pepper flakes. Sprinkle them in while roasting the veggies. This gives your soup a nice kick. You can also stir in some hot sauce right before serving. Just a little goes a long way! This version will warm you up and keep your taste buds dancing. To store leftover soup, let it cool down first. Use an airtight container. Pour the soup into the container, but leave some space at the top. This helps prevent spills when you seal it. You can keep it in the fridge for up to three days. Make sure to label it with the date. When you're ready to enjoy your soup again, take it out of the fridge. Pour the soup into a pot and heat it over medium heat. Stir it often to ensure even warming. If the soup is too thick, you can add a splash of vegetable broth or water. Heat until it's hot throughout. If you want to save some soup for later, freezing is a great option. Use a freezer-safe container and fill it with the cooled soup. Leave some space at the top for expansion. Seal the container tightly. You can freeze the soup for up to three months. When you want to eat it, thaw it in the fridge overnight before reheating. Yes, you can use frozen cauliflower. Just thaw it and drain any excess water. Frozen cauliflower cooks faster, so reduce roasting time to about 15-20 minutes. This way, your soup will still have great flavor and texture. To make this soup vegan, swap heavy cream for coconut cream or cashew cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. Also, make sure your vegetable broth is free of animal products. These easy swaps keep the taste rich and creamy. You can use half-and-half or whole milk if you want a lighter option. For a dairy-free choice, try almond milk mixed with a bit of cornstarch. This helps to thicken the soup while keeping it creamy. Each option brings a unique taste to your soup. Garlic Parmesan Roasted Cauliflower Soup is simple and tasty. We covered the key ingredients, optional spices, and tips for quality. I shared step-by-step instructions for roasting, cooking, and blending. You learned ways to enhance flavor and texture, plus fun variations. Lastly, I discussed storage methods and answered common questions. Enjoy this soup for its great taste and ease. You now have the tools to make it perfect every time. Cook with joy and share it with friends and family.

Garlic Parmesan Roasted Cauliflower Soup

A creamy and flavorful soup made with roasted cauliflower, garlic, and Parmesan cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 large head cauliflower, cut into florets
  • 6 cloves garlic, peeled
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 1 medium onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 tablespoon lemon juice
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine cauliflower florets and garlic cloves. Drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.
  • Spread the cauliflower and garlic in a single layer on a baking sheet. Roast in the oven for about 25-30 minutes, until golden brown and tender, flipping halfway through.
  • In a large pot over medium heat, add chopped onion and sauté until translucent, about 5-7 minutes.
  • Once roasted, add the cauliflower and garlic to the pot with the onions. Pour in the vegetable broth and bring to a simmer.
  • Stir in the dried thyme and lemon juice, then let it simmer for another 10 minutes to meld the flavors.
  • Using an immersion blender (or in batches using a regular blender), puree the soup until smooth.
  • Stir in the heavy cream and grated Parmesan cheese, cooking until the cheese has melted and the soup is heated through. Adjust seasoning with salt and pepper if needed.
  • Serve warm, garnished with fresh parsley and an extra sprinkle of Parmesan cheese on top.

Notes

For a vegan version, substitute heavy cream and Parmesan with plant-based alternatives.
Keyword cauliflower, garlic, parmesan, soup, vegetarian