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5 from 6 votes

Roasted Cauliflower & Garlic Soup with Prosciutto

This creamy Roasted Cauliflower and Garlic Soup is topped with sautéed spinach, mushrooms, heated prosciutto, and crunchy pistachios. This recipe is Whole30, Keto, and Paleo complaint along with being gluten and dairy free.
Prep Time10 minutes
Cook Time45 minutes
Course: Soup/Main Dish
Cuisine: American
Keyword: Cauliflower Soup, Roasted Garlic, Soup Recipes
Servings: 8 servings
Author: Ashley McCrary



  • 1 large head cauliflower about 8 cups cut into chunks
  • 1 medium medium garlic bulb with top cut off
  • 1 medium sweet yellow onion
  • 3 cups chicken broth
  • 1/2 cup coconut milk canned unsweetened
  • 1 tsp paprika
  • 1 tsp salt or more to taste
  • 1/2 tsp pepper or more to taste
  • 1 tbsp olive oil
  • 1 tbsp ghee


  • 3 tbsp pistachios
  • 1 cup sliced mushrooms
  • 3 cups spinach
  • 4-6 slices prosciutto
  • 1 tbsp olive oil



  • Preheat the oven to 425 degrees F.
  • Clean and cut the cauliflower head into florets along with cutting the sweet onion into big chunks. Add to a baking sheet and toss in 1 tbsp of olive oil and season with sea salt and pepper.
  • Cut the top of the garlic bulb and add to the baking sheet along with a little olive oil and salt and pepper on the top.
  • Roast all the veggies for 30-35 minutes or until the cauliflower is tender and caramelized on the edges. Make sure to toss halfway through and to keep an eye on the veggies during roasting. If they begin to burn, reduce heat to 400F
  • Once the cauliflower is done, add all the veggies including the roasted garlic (removed from the bulb and skin) and onions to the Dutch Oven or large soup pot.
  • To the veggies add 3 cups of chicken broth, 1/2 cup of coconut milk, ghee and paprika. Bring to a boil and allow to simmer 3-5 minutes.
  • Transfer everything from the Dutch Oven to a Vitamix or blender and blend until smooth. If you don't have a blender, you can also use an immersion blender to blend the veggies and broth until creamy.


  • Heat a medium skillet over medium heat and add in 1 tbsp of olive oil.
  • Sautée the mushrooms and spinach until tender. Remove the greens/mushrooms and heat the prosciutto.
  • Ladle soup into a bowl and top with the spinach and mushroom mixture along with the warm prosciutto, olive oil and pistachios.


  • This soup will last in the fridge for up to one week and 3 months in the freezer. 
  • Since all ovens cook differently, I highly suggest keeping an eye on your veggies throughout roasting. If you see they are burning, reduce the heat to 400F. 
  • If the garlic isn't tender after the 30-35 minutes, remove all other veggies and add the garlic back in for another 10 minutes or so.