Soups · Soup

Roasted Cauliflower & Garlic Soup

Roasted cauliflower blended into a velvety soup with garlic, cream and a parsley finish.

By CarbPortion · AI-assisted recipe

Vegetarian

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Prep: 15 min
Cook & rest: 45 min
Total: 60 min
Servings: 4
Method: Oven

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Cauliflowersmall florets750 g
Garlicpeeled cloves15 g
Onionwedges60 g
Olive oilSalad or cooking oil30 g
WaterDrinking water1,000 g
Heavy creamFluid, heavy whipping120 g
Parsleychopped10 g
SaltTable salt5 g
Black pepperDried, ground1 g

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STEP BY STEP

Let’s make it.

Heat the oven to 425°F (220°C). Toss cauliflower, garlic and onion with oil, salt and pepper in a roasting dish.
Roast for 30–35 minutes, turning once, until tender with golden edges. Transfer everything, including all the oil, to a saucepan.
Add the measured water and simmer for 8–10 minutes. Take off the heat and blend with an immersion blender until smooth.
Stir in cream and warm gently. Divide into 4 servings and finish with parsley.

Kitchen notes

Use a roasting dish that retains the oil so it can all be added to the soup.
Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 13.1 g
Fiber: 4.2 g
Carbs − fiber: 8.9 g
Protein: 5 g
Fat: 18.9 g
Energy: 228 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Roasted Cauliflower & Garlic Soup

For 4 servings

Vegetables

CauliflowerRaw750 g
GarlicRaw15 g
OnionRaw60 g

Eggs & dairy

Heavy creamFluid, heavy whipping120 g

Oils & fats

Olive oilSalad or cooking oil30 g

Herbs & spices

Black pepperDried, ground1 g
ParsleyFresh10 g
SaltTable salt5 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/roasted-cauliflower-garlic-soup/

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