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

Cook Time: 40

Total Time: 55

Servings:

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.

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