Roasted Garlic Soup

We’re on to day 3 of our two week cleanse. How’s everyone feeling?

I know you may be trailing behind due to having to get groceries and prepare yourself mentally, but whatever day you’re on, even if you intend to start next week, we’re in it together. Over 100 of us have committed to this challenge. Awesome, right?

Today is our first (and only) full day of liquids. I’m planning to take it easy today, meditate extra long, have a bath after yoga, and go to bed early. Oh yes, and enjoy a couple of bowls of this delicious soup.

I am big into pureed soups. They’re fun to eat, easy to style in photos, and I find them to be more nourishing than chunky soups. That, and I can hide ingredients in them that Kevin doesn’t know about. For instance… this recipe? Doesn’t have cauliflower in it.


Just milk, garlic and chicken.


Kevin thinks that there’s chicken in this soup.

(really hoping he’s not reading the blog today)

And when I served it to him cold last night I poured at least a tablespoon of flax oil in his portion.

He gobbled it all up and begged for more not even remotely knowing just how good it was for him!

to print, email or text this recipe, click here.

5.0 from 6 reviews
Roasted Garlic Soup
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Roasted garlic soup made creamy with pureed cauliflower. High in nutrients, simple to prepare, and scrumptious with each spoonful.
  • 2 bulbs of garlic
  • 1 tablespoon extra-virgin olive oil, divided
  • 3 shallots, chopped
  • 1 large head of cauliflower, chopped (approximately 5 cups)
  • 6 cups gluten-free vegetable broth
  • ¾ teaspoon sea salt
  • Freshly ground pepper, to taste
  1. Preheat oven to 400F. Peel the outer layers of the garlic bulb to reveal as much skin as possible while also keeping the individual cloves intact. Cut off about ¼-inch from the top of the bulb. Place in on a square of aluminum foil and coat each with ½ teaspoon of olive oil. Place in prepared oven for 35 minutes.
  2. Once complete, allow to cool slightly before removing from aluminum foil and squeezing out the garlic from each clove.
  3. Meanwhile, pour remaining olive oil in a medium-sized saucepan. Bring heat to medium-high and add chopped shallots. Saute until tender and beginning to brown, about 6 minutes.
  4. Add roasted garlic along with remaining ingredients to the saucepan. Cover and bring to a boil, reduce heat to low and simmer for 15-20 minutes until the cauliflower is softened.
  5. Drop mixture into the bowl of your food processor or blender. Puree until smooth, about 30 seconds. Adjust with salt and pepper and serve.

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If you’re not on the cleanse with us and want to pump up this soup with a bit of extra pizzaz, head on over to my Happy Days Dairies Inspirations page for my recipe for goat cheese croutons. They’re crazy good and could be added to just about anything. Salads, soups, used as a dipper with hummus… rrr I mean… they’re not that great. Croutons? Gross.

Yay, cleanse!

This soup is so easy to prepare. Really, it is. I’ve been making it for a couple of months and it’s my go to recipe when I’m too lazy to prepare an elaborate dinner for myself. If you don’t have time to roast the garlic, just throw a couple of minced cloves in with the shallots and be done with it. It will still taste just as good.

I find the easiest way to cut a cauliflower is to pull off the leafy end, then chop around the base like this…

Wrap up your bulbs of garlic, maybe make a third one just to snack on later (they’re so good just by themselves!)

Once your garlic is roasted it should look something like this:

Add the shallots, oil and garlic to a saucepan, saute, then add the rest of your ingredients.

Stir to combine, cover and cook for 15-20 minutes until the cauliflower is nice and soft.

Puree and you’re done!

I topped my portion with a large heap of shredded carrots and then proceeded to have two bowls of it.

Just what the doctor ordered, I’ll tell you that much!

If you could choose your favorite soup of all time, what would it be?

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Comments | Leave Your Comment

  1. I *just* roasted garlic for the first time last week! I put up a recipe on my blog today with a ‘cooking video’ that shows off my newest obsession of roasted garlic + tomatoes. I can’t wait to try this soup!!

    • Perfect timing! I didn’t get into the steps too much, so I hope those that have questions will head over to your blog for the walk through. It was meant to be!

  2. I think THIS soup will end up being my fave!!! OMG! So excited to make it! I make a curried cauliflower soup that is yum, but sometimes not in mood for curry. Love the creaminess of a cauliflower soup! With garlic?!?!?! ohhhhh, you may have created a monster! :) The other half will even like it! THANKS!

  3. Mm this sounds so amazing! I am with you on the pureed soups thing. They just feel so much more hearty and wholesome… although I have to say I’ll eat any sort of soup right now because it’s getting so flippin’ cold here! I can’t wait to try this one. Have fun at yoga and enjoy that bath! :)

  4. That’s is some good-looking cleanse food! I low roasted garlic but am too lazy to make it often. I realize this doesn’t make sense – it’s easy to do. When I DO manage to do it, I roast a ton at once and freeze it to have on hand for last minute dishes.

  5. This looks terrific for an every day soup even if you weren’t doing a cleanse. I love a pureed soup as well. There is something comforting about them.

  6. I will be adding this to my weekly menu! I am following Dr. Fuhrman’s nutritarian plan at the moment and this soup fits in so nicely! I make a pot of soup for the week and then I am done with it! You are the best, as always :)

  7. Yup, I’m pretty sure I have fallen in love with you and your blog! Loving all the healthy recipes you have on here (and your awesome photos). My husband also always asks ‘Where’s the meat?’ for every meal – which drives me nuts! Looking forward to more “sneaky” meatless meals from you!

  8. On day two here, feeling rather creative, bought tons of fruits and veggies including a bunch of garlic today. Going to make this soup with purple cauliflower-it’s what I have on hand.

    so excited to be a part of this!

    Looking forward to my day of liquids tomorrow, soups and juices and smoothies! Oh My!

    Any suggestions for combating the sugar/ grain cravings I am already having lol

    You suggested a long relaxing yoga class for day three…Are you gonna do your 90 ht yoga? I think I will do a nice meditative yin practice tomorrow.


    • Creativity is GREAT and I love the idea of making this soup with purple cauliflower. I bet it’s going to look beautiful.

      I’m a bit ahead in the cleanse as I had to take pictures of everything and test the recipes so on my day 3 I did a yin practice and it was perfect!

      Regarding cravings, the best way I know how to deal with them is to distract myself. Go for a quick walk, read a book, work on a puzzle… another great trick is to chew on cinnamon bark. You can find cinnamon bark in the ethnic isle of any major grocery store. I hope that helps, and have fun :)

  9. Ha! Leanne, you’re too funny! “Kevin thinks there’s chicken in this soup.” I do the same thing with my husband when I write posts, though I put in the likes of those lines just to make sure he’s reading! LOL This soup sounds absolutely delicious – you had me at roasted garlic! I’m going to check out your challenge! Thanks!

  10. Don’t tell anyone I fell off the cleanse today. Something I ate yesterday made my gut rumble. I had to eat something solid today to feel better. I’ll be back on tomorrow, as I finally got beets at the store yesterday for the beet smoothie. :-) And, oh… I think my favorite soup would be something that someone else made for me if I gave them the recipe. I’m kind of tired of cooking so much this week. Veggie prep = time consuming = big mess and lots of dishes to wash = very little free time by the end of the day. c@

    • It’s part of your journey, Cat! Don’t worry too much about it, the most important thing is what you do afterward and it sounds like you have a solid plan for the days ahead!

  11. I just made this soup for dinner and it was delicious! I used onions instead of shallots, because it was what I had on hand, but I think it turned out really well. Thanks for a great recipe!

  12. Love this, I do the same thing when I make clam chowder to make it extra creamy and lucious without any of the guilt . Your blog is great, I too love trying to amp up the health in all my recipes, I love it when Im able to fool people into thinking they’re eating some indulgent & I tend not to mention how nutritious it really is until after they’re stuffed so I know the comments throughout the meal are genuine

    • That’s a great idea, to use it as a base for creamy soups. I’m going to have to try that with a couple of our favorites, clam chowder included. Have a great day, Megan :)

  13. That soup is absolutely gorgeous and your pictures are beautiful. I admire your brilliant usage of color, I think only you can pull it off like that! I’ve been craving cauliflower big time lately but wasn’t really inspired as to how to prep it. I think this soup will be landing on my table in a very near future… and might even find its way behind the camera, too!

    Oh, and I love how you include step by step pictures, too. How I envy you for being able to do that! I so wish I could do it too, but more often than not, it’s just too dark when I cook and it would be awfully complicated. Maybe I need to learn how to properly use a flash, if only for that purpose. I think “how to” pictures add so much to a post, plus they look so pretty. Yours especially! :)

    • Aw thanks, Sonia! I do love my colors :) I can’t wait to (potentially) see what you add to the soup to make it your own. You’re so good at that!

      I used to fear doing those how to pictures… they are a lot of work but you’re right, they add so much to the post that I feel weird when I don’t post them.

  14. Hi Leanne! Just thought you might want to know that when I clicked on “Print Recipe”, I was taken to the Recipage where there was no recipe.

    • Hi Dana – thanks for the heads up. I just tested the links myself and everything looks to be working okay. It should take you to the Recipage for the recipe with a link to print. I’ll look into it a bit further now to see why you’re not able to view it.

  15. This is really good, as I sit here with a cup of it while I’m typing :-) So glad I found your website!!

    • Ha, me too! Such a great resource for healthful eating, I am geekign out about all the yummy food I will be feeding to my family from this blog alone!

        • Made it! Turned out as lovely as the pics look. I kind of want to pour myself a giant mug of it and sit next to a fire. I say mug, because I think I maybe added to much water (next time, maybe I should chop the cauliflower smaller, than maybe I wont need as much water too cook it!) and it was pretty liquidy. Maybe thats normal, I have never had Garlic Soup before.

          But the flavor was right on and the antisoup husband said it was a keeper. That was a suprise, it is like pulling and arm and leg for him to even EAT soup, let alone LIKE and COMPLIMENT soup! Healthful Pursuit for the win!

          I must say, for anyone who has picky eaters or kids who dont like cauliflower, you can hardly even taste the cauliflower. It compliments the garlic just so, that the soup doesnt scream “eat more cauliflower!” At all.

          This is going into our (new , trying to eat more) healthy soup rotation.

          Thanks again Leanne!

          • I’m SO happy that you liked it, Tricia! Thanks for the stars ;)

  16. This was awesome! I added in a can of canellini beans to make it more hearty. Pureed the soup using an immersion blender instead of a regular blender. Turned out great!

  17. I was skeptical at first but absolutely love this soup!!! I made it on homemade chicken broth and it was divine. Add a dash of ground Chipotle peppers for a little extra kick on those cold and rainy days :)

    • That’s great, Kassandra! Good on you for trying it even though you were skeptical. That’s awesome!

  18. Over the three day weekend, I made the Roasted Garlic Soup and the Carrot/Fennel Soup. My youngest son loved helping me cut up the carrots for the carrot soup, but unfortunately didn’t like it. However, I absolutely loved it, and so did my older son! When it came to the Garlic Soup, even my youngest ate it all up. He loved it too. I love eating warm soup on these cold, wet days in Washington State. These meals were perfect for this weekend. Thanks so much!

    • Wow, success in your kitchen with some major wins. That’s awesome, Angie!

    • Love the idea of adding potato. We’re definitely planning to do that next time.

  19. I roasted the onion (whole skin removed) with the garlic- really lovely and makes the recipe even easier

  20. I just made this, I also added some unsweetened coconut milk. I used Mrs Dash for seasoning in also following the Eat to Live Plan. I’d love a vegan creamy roasted red pepper soup recipe!

  21. Great yummy soup, but also a great base. The second time I tried this I cut back to one bulb of garlic and added 1/2 pound of roasted mushrooms. Roasting the shallots was a good idea as well. It was some of the best cream of mushroom soup I ever had. Can’t wait to see what other ways I can find to use this base.

  22. I was looking for a good pureed soup recipe, because i have tonsilitis, and i thought that this would be a nice healthy option to try out. Although it is healthy it is also very very very delicious and easy to make!

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