Fabulous Roasted Cauliflower Soup Recipe - Allrecipes.com
Fabulous Roasted Cauliflower Soup Recipe
  • READY IN ABOUT hrs

Fabulous Roasted Cauliflower Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 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!

 
Most Helpful Critical Review
May 07, 2009

This was OK. I love soups, but it just didn't do it for me. I noticed (after making it) that several of the reviewers who raved about it added other things (like carrots). Maybe that's the trick to making it better. I think I'll just stick to straight up roasted cauliflower and make soups out of other things.

 
Nov 02, 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.

 
Feb 04, 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.

 
Feb 23, 2009

This is a really nice soup! I made a few changes, but the underlying idea was the same. I only had one head of cauliflower and had to use onion instead of shallots because my store didn't have shallots. I also used an entire bulb of garlic. I subbed 1% milk for cream to lighten it up and added a dash of crushed red pepper and a handful of shredded cheddar (i forgot to adjust the milk for less cauli and needed to thicken it up a bit). This is not the most visually appealing soup, but it tastes GREAT! I will reduce the thyme a little next time per personal preference.

 
Nov 13, 2008

I have made this a couple of times now b/c my BF has declared it his favourite soup (and I make A LOT of soup). Both times I only used one head of cauliflower, and added some combination of carrots, turnips, and potatoes - which is nice b/c then I can use up whatever is in the fridge. Both times I did add 4 cups of broth (no water) and no heavy cream, milk or any other substitute. The soup is already thick and rich enough in my opinion.

 
Aug 30, 2008

My wife and I loved this soup. I used half-and-half, and reduced the roasting time to about 20 mins. (I made half the recipe). I also added a little more broth than the recipe called for to get the consistency right. It was absolutely delicious.

 
Aug 11, 2008

This was fantastic. Also added 2 fresh carrots, sliced, to the roasting pan. (and a few extra cloves of garlic and 1 more shallot)Make sure the cauliflower is nicely browned before blending. Loved it.

 

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Nutrition

  • Calories
  • 356 kcal
  • 18%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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