Roasted Cauliflower Soup

Roasted Cauliflower Soup

206
Jennie 6

"I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!"

Ingredients

1 h 10 m {{adjustedServings}} servings 135 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 969 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
  3. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
  4. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
  5. Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.
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Reviews

206
  1. 247 Ratings

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Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some freshly gr...

OUTSTANDING! Deserves way more than 5 stars! This is one of the best soups I've tried. If you love garlic and you love cauliflower then you MUST try this recipe. The only suggestion I have is to...

My husband and I found this recipe extremely good. I did what someone else suggested and cut the salt in half. I wouldn't make any other changes to it. It's perfect the way it is!