Fabulous Roasted Cauliflower Soup Recipe
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Fabulous Roasted Cauliflower Soup

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

Rating: This weblink has been rated 32 times with an average star rating of 4.4 Read Reviews (29)

Rate/Review | 891 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 heads cauliflower, separated into florets
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups heavy cream
  • salt and pepper to taste

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 371 | Total Fat: 33g | Cholesterol: 109mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2008 by Margo 
I loved this recipe but I made a few changes that made it more healthy. I used 5 cupes of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2007 by AMcFrank 
I tryed using puree potatoes instead of cream, cup for cup. Instead of having a fatting soup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 25, 2007 by Erin 
Great flavor, but be careful not to burn the cauliflower. Had to start all over again, but it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2008 by LABOUGIE 
My wife and I loved this soup. I used half-and-half, and reduced the roasting time to about 20... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2008 by Cookinitup 
Very yummy. Used milk instead of cream. Left some chunks of cauliflower for texture. Also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2008 by DenaInChicago 
This is tasty!! I only had one head of cauliflower so I cut down the liquids a little bit and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2008 by LESLEYCAN 
This was fantastic. Also added 2 fresh carrots, sliced, to the roasting pan. (and a few extra... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2008 by annieb 
I have made this a couple of times now b/c my BF has declared it his favourite soup (and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 19, 2008 by Caroline C 
The cauliflower took about 20 minutes to roast; 30 would have been way too long. I didn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by lovestohost Supporting Member (Click to learn more about Supporting Membership)
This is a really nice soup! I made a few changes, but the underlying idea was the same. I... MORE

 
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