Roasted Cauliflower Soup

Roasted Cauliflower Soup

estkay 0

"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."


1 h 35 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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  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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  1. 31 Ratings


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...

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 ...

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!