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Fabulous Roasted Cauliflower Soup

Fabulous Roasted Cauliflower Soup

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TOZENUF

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
  2. Roast in the preheated oven until toasted and tender, about 30 minutes.
  3. When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  4. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
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Reviews

Margo
85
2/21/2008

I loved this recipe but I made a few changes that made it more healthy. I used 5 cupes of chicken broth instead of the 3 and substituted 2 cups of skimmed milk for the 2 cups of heavy cream. It came out very creamy and extremely tasty. It was a smash with my husband. This recipe is definitely a keeper!

AMcFrank
32
11/2/2007

I tryed using puree potatoes instead of cream, cup for cup. Instead of having a fatting soup I felt guilty about later, I had one that everyone including my lactose intolorent grandmother loved.

Heather
24
2/4/2011

This was exceptional! I used potatoes in it as another reviewer had suggested and added a small amount of cream at the end. Delicious.