Creamy Black Garlic & Cauliflower Soup – A Velvety Umami Delight

This luxurious Black Garlic & Cauliflower Soup is a symphony of deep, savory flavors and silky texture. Black garlic, with its sweet, balsamic-like richness, pairs perfectly with the mild nuttiness of roasted cauliflower, creating a soup that’s both comforting and sophisticated. Whether you’re looking for a cozy weeknight dinner or an elegant starter for a dinner party, this recipe is a winner. Plus, it’s naturally gluten-free and easily made vegan!

Inspired by modern fusion cuisine, this soup blends European techniques with Asian-inspired ingredients. The result? A bowl of pure comfort with a gourmet twist. It’s also surprisingly simple to make, requiring just a handful of ingredients and minimal hands-on time.

Why This Recipe Works

1. Effortless Elegance: With just 8 main ingredients, this soup delivers restaurant-quality flavor without complicated steps. Roasting the cauliflower and black garlic deepens their natural sweetness, while a blender does the heavy lifting for a velvety finish.

2. Customizable & Diet-Friendly: Easily adapt this soup to vegan or dairy-free diets by swapping the cream for coconut milk. The base recipe is already gluten-free and low-carb, making it a crowd-pleaser for diverse dietary needs.

3. Umami Bomb: Black garlic’s fermented complexity (think molasses meets tamarind) transforms ordinary cauliflower into a deeply savory experience. A touch of white miso paste (optional) amplifies this effect for an extra layer of flavor.

What’s In Black Garlic & Cauliflower Soup?

Each ingredient plays a key role in building this soup’s unique profile:

• Black Garlic: The star! Fermented for weeks, it adds caramelized sweetness and umami depth without sharpness.
• Cauliflower: Roasted for nuttiness, it creates the soup’s creamy base while keeping it light.
• Shallots & Garlic: Sautéed for aromatic depth, balancing the black garlic’s intensity.
• Vegetable Stock: Use high-quality stock for the best flavor foundation.
• Heavy Cream (or Coconut Milk): Adds luxurious richness; coconut milk keeps it dairy-free.
• White Miso Paste (optional): Enhances umami; substitute with soy sauce if needed.
• Lemon Juice: Brightens the flavors and cuts through the richness.

How To Make Black Garlic & Cauliflower Soup

This recipe comes together in three simple phases: roasting, sautéing, and blending. Here’s the step-by-step breakdown:

Step 1: Roast the Vegetables

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread in a single layer.
3. Wrap black garlic cloves (in their skins) in foil and place on the tray.
4. Roast for 25-30 minutes until cauliflower is golden and tender. Let garlic cool slightly, then squeeze out the soft cloves.

Step 2: Sauté the Aromatics

1. In a pot, heat 1 tbsp olive oil over medium heat. Add chopped shallots and sauté for 3 minutes until translucent.
2. Add minced regular garlic and cook for 1 minute until fragrant.
3. Stir in the roasted black garlic and cauliflower, coating with the aromatics.

Step 3: Simmer & Blend

1. Pour in vegetable stock and bring to a simmer. Cook for 10 minutes to meld flavors.
2. Remove from heat. Using an immersion blender (or countertop blender in batches), purée until ultra-smooth.
3. Stir in cream (or coconut milk), lemon juice, and miso paste (if using). Season to taste.
4. Reheat gently if needed. Serve with garnishes like crispy shallots or chive oil.

Sides for Black Garlic & Cauliflower Soup

Pair this elegant soup with:

• Crusty Sourdough Bread: Perfect for dipping into the creamy soup.
• Kale & Apple Salad: A crisp, tangy contrast to the soup’s richness.
• Truffle Grilled Cheese: Elevate the classic with a gourmet twist.
• Spiced Roasted Chickpeas: Add crunch and protein for a heartier meal.

Recipe FAQ’s

Can I Use Regular Garlic Instead of Black Garlic?

While black garlic’s unique flavor is irreplaceable, you can substitute with 2 roasted regular garlic cloves plus ½ tsp balsamic glaze for approximate sweetness. For true depth, seek out black garlic at Asian markets or online.

How Do I Store Leftovers?

Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of stock if needed. Freezing is not recommended due to the cream’s texture change.

Is This Soup Keto-Friendly?

Yes! With only 8g net carbs per serving (without bread), it fits keto macros. For even lower carbs, omit optional miso or use coconut milk instead of cream.

Other Recipes To Try

• Mushroom & Black Garlic Ramen: Umami-packed broth with chewy noodles and soft-boiled eggs.
• Spicy Pumpkin Soup with Grilled Cheese Croutons: Silky pumpkin soup with a spicy kick.
• Roasted Cauliflower Steaks with Romesco: A showstopping vegetarian main with smoky Spanish flavors.
• White Miso Caramel Brownies: Unexpected sweet-savory dessert with a fudgy texture.
• Watermelon Gazpacho – A sweet and savory chilled soup.
• Borscht (Hot Beet Soup) – A classic Eastern European favorite.
• Turmeric & Coconut Lentil Soup: A golden, immune-boosting dish.
• Fermented Honey Garlic: A probiotic-rich condiment for cheese boards or marinades.

Creamy Black Garlic & Cauliflower Soup

Silky, savory, and deeply comforting, this soup blends roasted cauliflower with fermented black garlic for a bowl of umami magic. Ready in under an hour, it’s a gourmet experience made simple!

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Course: Appetizer

Cuisine: American

Keyword: Soup

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 210kcal

Equipment

Baking Dish

Medium Saucepan

Immersion Blender

Ingredients

• 1 large head cauliflower about 2 lbs, cut into florets
• 6-8 cloves black garlic unpeeled
• 2 tbsp olive oil divided
• 2 shallots chopped
• 2 cloves regular garlic minced
• 4 cups 950ml vegetable stock
• ½ cup 120ml heavy cream or full-fat coconut milk
• 1 tbsp white miso paste optional
• 1 tbsp lemon juice
• Salt & pepper to taste
• Garnishes: Chives crispy shallots, drizzle of truffle oil (optional)

Instructions

• Roast: Toss cauliflower with 1 tbsp oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 mins with foil-wrapped black garlic until golden.
• Sauté: In a pot, cook shallots in remaining oil until soft. Add regular garlic; cook 1 minute. Squeeze roasted black garlic from skins into pot; add cauliflower.
• Simmer: Pour in stock; simmer 10 mins. Blend until smooth.
• Finish: Stir in cream, miso (if using), and lemon juice. Season to taste. Serve hot with garnishes.

Notes

• Black Garlic Source: Find it at specialty stores, Asian markets, or online (or make your own over 3-4 weeks!).
• Vegan Version: Use coconut milk and omit miso or choose a soy-free variety.
• Texture Tip: For extra silkiness, strain through a fine-mesh sieve after blending.
• Make Ahead: Prepare up to blending, then add cream when reheating to prevent separation.
• Flavor Boost: Top with grated aged cheese (Parmesan or Manchego) for non-vegan servings.

Nutrition

Serving: 350g | Calories: 210kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 700mg | Fiber: 5g | Sugar: 7g

Dive into this bowl of velvety umami goodness! Share your creations with #BlackGarlicMagic on social media.