Roasted Cauliflower Soup

Roasted Cauliflower Soup

22 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 35 m
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (22)

Rate This Recipe
Meg
42

Meg

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.

LisaD
19

LisaD

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
15

mtakaki

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!

More Reviews

Similar Recipes

Roasted Garlic Cauliflower
(1,422)

Roasted Garlic Cauliflower

Vegan Red Lentil Soup
(222)

Vegan Red Lentil Soup

Spinach Lentil Soup
(186)

Spinach Lentil Soup

Roasted Balsamic Cauliflower
(75)

Roasted Balsamic Cauliflower

Roasted Carrot and Cauliflower Curried Soup
(34)

Roasted Carrot and Cauliflower Curried Soup

Cauliflower Supreme
(20)

Cauliflower Supreme

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Garlic Cauliflower

>

next recipe:

Roasted Balsamic Cauliflower