Roasted Garlic Cauliflower Soup

Prep Time
Cook Time
1h 45m
Ready In

"Thick rich and totally super yummy, this soup is heaven in a bowl. I always make a double recipe and then end up eating a ton all of it myself!"

Original recipe yields 4 servings


  • Serving Size: 1 (478.7 g)
  • Calories 134
  • Total Fat - 2.5 g
  • Saturated Fat - 1 g
  • Cholesterol - 6.5 mg
  • Sodium - 575.7 mg
  • Total Carbohydrate - 23.1 g
  • Dietary Fiber - 5.6 g
  • Sugars - 11.9 g
  • Protein - 6.2 g
  • Calcium - 125 mg
  • Iron - 1.6 mg
  • Vitamin C - 76.7 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 400 degrees F. Cut cauliflower into individual florets. Toss with 2 tablespoons olive oil and transfer to a foil lined baking sheet.

Step 2

Cut the top off of the head of garlic. Drizzle with 1 tablespoon olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 20 to 25 minutes. When the cauliflower is tender and golden remove from the oven.

Step 3

Once garlic and cauliflower are both out of the oven and cooling, in a large Dutch oven over medium high heat, whisk flour and 1 tablespoon oil constantly until it is a light brown. Mix in celery, carrot, and yellow onion. Stirring for 3 minutes. Add black pepper, thyme and Cajun seasoning stirring until combined. Carefully add white wine and water. Bring to a slow boil. Cook for 5 minutes, stirring as needed.

Step 4

Squeeze garlic cloves out of the head of garlic. Add roasted garlic cloves and chicken broth. Bring back up to a low boil and cook for 10 minutes. Then add cauliflower and cook for 5 minutes more.

Step 5

Carefully transfer soup, in batches, to a blender or food processor. Add greek yogurt and puree until smooth. Ad salt and more pepper to taste. Serve immediately.

Tips & Variations

No special items needed.



Great flavour in this soup! I must have had a larger cauliflower, as I had to add more liquid to thin. It was very thick. This is one of the best soups I have had in a long time. Will be saving this recipe to definately make again. Thanks LynneMarie for sharing. Made for Billboard Recipe Tag.

review by:
(12 Oct 2012)


This was AMAZING! It takes awhile to prepare, but totally worth it. I was worried about too much garlic - not at all. I used half-and-half instead of the greek yogurt and served the greek yogurt on top.

review by:
(18 Sep 2012)