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Roasted Garlic Cauliflower Soup Topped with Pancetta and Toasted Breadcrumbs
This roasted garlic cauliflower soup is blended until creamy and topped with a toasted breadcrumb and pancetta topping with pepitas.
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Cozy up with this roasted garlic cauliflower soup with pancetta and toasted breadcrumbs, a comforting yet elevated soup perfect for fall and winter. Roasted cauliflower and garlic create a deep, nutty flavor base that’s blended until luxuriously creamy. A crispy pancetta, toasted breadcrumb, and pepita topping adds crunch and savory depth, making every spoonful feel indulgent yet balanced.
Love this cozy soup? Try other comforting recipes like creamy tomato cheddar soup or baked potato soup next.
Why You’ll Love This Recipe
- Creamy yet light – Roasted cauliflower and a touch of cream give richness without heaviness.
- Deep flavor – Roasted garlic adds a mellow, caramelized sweetness.
- Savory crunch – Pancetta and toasted breadcrumbs elevate texture.
- Make-ahead friendly – Perfect for meal prep or freezing.
- Restaurant-worthy presentation – Beautiful enough for entertaining.
Key Ingredients in This Recipe
- Cauliflower – For the best tasting soup look for a head of cauliflower that is firm with tight florets and no yellowing. The head is broken down into florets which are first roasted to add more complex flavors to the soup. Roasting the cauliflower adds a nutty flavor to the soup.
- Garlic – For a tutorial for roasting garlic, check out this video here. The cloves become soft and easily spreadable with a more mellow garlic flavor.
- Pancetta – Pancetta comes from pork belly and is salted, seasoned, cured and aged for an extended period of time. Pancetta is similar to bacon in flavor though not as smokey. It can be substituted for bacon, speck or guanciale in this recipe. The rendered fat from the pancetta is combined with butter to toast the breadcrumbs.
- Pepitas – While the pumpkin seeds you remove from the pumpkin are white and thin, pepitas are green and small and while they are indeed pumpkin seeds they only come from certain pumpkins that don’t require shelling, namely oilseed or Styrian pumpkin varieties.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Roast the cauliflower and garlic on separate pans if possible — garlic can cook faster and you don’t want it to burn before the cauliflower finishes.
Swaps & Substitutions
- Pancetta: Swap with bacon, speck, or guanciale for a similar savory flavor.
- Cheese: Use Pecorino Romano instead of Parmesan for a sharper, saltier bite.
- Cream: Replace heavy cream with half-and-half or whole milk for a lighter texture.
- Breadcrumbs: Use gluten-free breadcrumbs to make the recipe gluten-free.
- Broth: Substitute vegetable broth for chicken broth to make it vegetarian-friendly.
How to Reheat Roasted Garlic Cauliflower Soup
To reheat the soup I recommend adding it to a saucepan over medium-low heat until warmed through. The soup can also be added to microwave safe bowls and reheated in 30 second increments, stirring after each. until warmed through.
Special Equipment
A heavy-bottomed Dutch oven is ideal for this roasted garlic cauliflower soup. It distributes heat evenly, helping the soup simmer gently without scorching, and the high sides make it easy to stir in cream, cheese, and toppings. If you’re looking to invest in one, I recommend the Staub Cast Iron Round Cocotte.
How to Make Roasted Garlic Cauliflower Soup (Step-by-Step)
Preheat the oven to 400ºF (200ºC). Peel the loose paper away from the heads of the garlic and discard. Trim about ¼” – ½” off the top of the garlic to expose the garlic cloves. Drizzle the garlic with 1 tablespoon of the olive oil. Wrap the heads of garlic in aluminum foil.
Toss the cauliflower florets in 2 tablespoons (28g) of olive oil then season with salt and pepper. Spread evenly on a baking sheet. Add the garlic to the pan.
Roast until the cauliflower is tender, about 30 minutes. Set aside. Return the garlic heads to the oven and continue to roast until the cloves are soft when pierced with a knife, about an additional 15 minutes.
Heat a large heavy-bottomed pot or Dutch oven over medium heat, add the remaining olive oil and heat through. Add the onion and sauté until tender, about 6 minutes.
Add the roasted cauliflower, thyme and wine, simmering until the wine has reduced by half. Add the chicken stock and bring to a boil, then lower heat to medium-low, simmering for about 20 minutes. Season to taste with salt.
Let cool slightly then squeeze the roasted garlic cloves from the skin into the soup. Puree the soup in batches using a blender or an immersion blender.
Return the soup to the pot and keep over medium-low heat. Stir in the heavy cream and lemon juice. Season with salt and pepper to taste. Slowly stir in the Parmesan until the cheese is completely combined.
Heat a medium skillet over medium heat, add the pancetta and cook, stirring occasionally, until crispy, about 6 minutes. Remove from the pan and set aside in a bowl.
Leave about 1 tablespoon of the fat in the pan and turn down the heat to medium-low heat. Add the butter to the pan and allow to melt. Add the breadcrumbs to the pan stirring to combine. Let cook, stirring constantly, until the breadcrumbs are golden brown.
Remove to a small mixing bowl and stir together with the pancetta, parsley and pumpkin seeds.
Ladle the soup into warmed soup bowls and top with the crispy pancetta and toasted breadcrumb topping.
How to Serve Roasted Garlic Cauliflower Soup
- Serve in warmed bowls with a drizzle of olive oil and extra pepitas.
- Pair with crusty bread or a crisp green salad.
- For a cozy dinner, serve alongside roasted chicken or grilled sandwiches.
How to Store Roasted Garlic Cauliflower Soup
- Refrigerate: Store soup (without toppings) in an airtight container for up to 5 days.
- Freeze: Portion into freezer-safe bags or containers and freeze up to 3 months.
- Reheat: Warm gently on the stovetop over medium-low heat, or microwave in 30-second intervals, stirring between.
- Topping tip: Keep pancetta and breadcrumbs separate to maintain crispness until serving.
FAQ – Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely. Make the soup and topping separately, then combine just before serving for best texture.
Can I use pre-riced cauliflower instead of florets?
Yes, but roasting florets first adds richer flavor and color.
How do I roast garlic without foil?
Place garlic in a small oven-safe dish with a lid or cover with parchment paper instead.
What’s the best wine to use?
A dry white like Sauvignon Blanc or Pinot Grigio complements the soup’s subtle sweetness.
Other Recipes to Try
If you enjoy this creamy cauliflower soup recipe, I recommend checking out some of these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Roasted Garlic Cauliflower Soup with Pancetta and Toasted Breadcrumbs
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Equipment:
Ingredients:
For the roasted garlic cauliflower soup:
- 3 medium heads garlic
- 5 tablespoons extra-virgin olive oil, divided
- 1 large head cauliflower, cut into florets, about 1½ pounds of florets
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 1 cup diced yellow onion (about ½ a medium onion)
- 4 sprigs thyme, tied with twine
- 1 cup dry white wine
- 4 cups chicken broth
- ½ cup heavy cream
- 2 teaspoons freshly squeezed lemon juice
- ½ cup grated Parmesan cheese
For the crispy pancetta and toasted breadcrumb topping:
- ½ cup diced pancetta
- 1 tablespoons unsalted butter
- ¼ cup plain breadcrumbs
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon diced chives
- 2 tablespoons pepitas (pumpkin seeds)
Instructions:
For the roasted garlic cauliflower soup:
- Preheat the oven to 400ºF (200ºC).
- Peel the loose paper away from the heads of the garlic and discard. Trim about ¼” – ½” off the top of the garlic to expose the garlic cloves. Drizzle the garlic with 1 tablespoon of the olive oil. Wrap the heads of garlic in aluminum foil.
- Toss the cauliflower florets in 2 tablespoons of olive oil then season with salt and pepper. Spread evenly on a baking sheet. Add the garlic to the pan.
- Roast until the cauliflower is tender, about 30 minutes. Set aside. Return the garlic heads to the oven and continue to roast until the cloves are soft when pierced with a knife, about an additional 15 minutes.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat, add the remaining olive oil and heat through. Add the onion and sauté until tender, about 6 minutes.
- Add the roasted cauliflower, thyme and wine, simmering until the wine has reduced by half. Add the chicken stock and bring to a boil, then lower heat to medium-low, simmering for about 20 minutes. Season to taste with salt.
- Let cool slightly then squeeze the roasted garlic cloves from the skin into the soup. Puree the soup in batches using a blender or an immersion blender.
- Return the soup to the pot and keep over medium-low heat. Stir in the heavy cream and lemon juice. Season with salt and pepper to taste. Slowly stir in the Parmesan until the cheese is completely combined.
For the crispy pancetta and toasted breadcrumb topping:
- Heat a medium skillet over medium heat, add the pancetta and cook, stirring occasionally, until crispy, about 6 minutes. Remove from the pan and set aside in a bowl.
- Leave about 1 tablespoon of the fat in the pan and turn down the heat to medium-low heat. Add the butter to the pan and allow to melt.
- Add the breadcrumbs to the pan stirring to combine. Let cook, stirring constantly, until the breadcrumbs are golden brown. Remove to a small mixing bowl and stir together with the pancetta, parsley and pumpkin seeds.
To serve:
- Ladle the soup into warmed soup bowls and top with the crispy pancetta and toasted breadcrumb topping.
Notes:
Roast the cauliflower and garlic on separate pans if possible — garlic can cook faster and you don’t want it to burn before the cauliflower finishes.
Nutrition:
Calories: 470kcal | Carbohydrates: 17g | Protein: 13g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 398mg | Potassium: 625mg | Fiber: 3g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 52mg | Calcium: 148mg | Iron: 2mg
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This was pretty time consuming, but oh so worth it. One of the best soups our family has had in a long time! Perfect for fall/winter. Thanks!!
So happy to hear you enjoyed!!! Thank you for sharing Lauren!