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Roasted Cauliflower Soup

Roasted Cauliflower Soup

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
estkay

estkay

This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. Broil the cauliflower until browned, 20 to 30 minutes.
  4. Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
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Reviews

Meg
43

Meg

3/21/2011

Just tried this tonight. Really very good. I did modify the recipe a little and used vegetable broth instead of water for a richer flavor. I've been looking for more nutritious, lower calorie recipes, and this really fits the bill. We had this soup with fresh pitas and red pepper hummus for a nice light supper. Thanks for posting it! Will definitely make again.

lisa diven
20

lisa diven

3/28/2011

This is a great recipe as-is. As originally created it is wonderful but a little bland for my taste, so I did modify the recipe a little to my likes, I added 1 yellow bell pepper, I used white pepper vs black pepper for appearance purposes and I like the taste better of white pepper. I also added some curry powder and celery salt. Instead of using chicken stock I used the water and added chicken granules for the basic same effect. I also added some fried tofu garnishes as well. This put the soup over the top in my book.

mtakaki
16

mtakaki

4/11/2011

This was delicious! I didn't use the olive oil and it was still excellent. Adding curry powder, celery salt and using chicken broth instead of water worked magic. Thanks for a great recipe!

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