Reviewed: May 3, 2012

This is a great soup and super yummy. However, I feel like it needs an extra kick to make is 5 stars. We added a small dash of cayenne pepper. Plus had cheese and bacon for toppings, if desired. I highly recommend the recipe, but without an extra something it is quite bland. Like other reviewers, I only roasted for 20 minutes and that was plenty of time. I also added 4 cups of broth and no water for more flavor.

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Reviewer:

MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

Reviewed: Feb. 7, 2012

Recipe as stated has a very good flavor. The consistency is more like oatmeal than a cream-based soup. Perhaps more broth would help, or maybe dice the cauliflower and leave some of it in pieces, instead of pureeing the whole thing. I garnished with grated cheddar, and I feel that crumbled bacon would make a great addition to the cheddar (if you can afford the extra calories).

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Reviewer:

Bibi

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Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 30, 2012

Very good! I didn't change anything, but you could definately turn this into a healthier version of loaded baked potato soup. I will be making this again!

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Reviewer:

krenshau

Reviewed: Jan. 29, 2012

So great! We just used 2% milk instead of heavy cream

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Reviewer:

TaraD

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 14, 2012

Very good and relatively easy to make. I didn't have fresh cauliflower so I opened three 10 oz packages of frozen cauliflower, spread the florets on a cookie sheet, sprayed with cooking spray and sprinkled generously with garlic powder before roasting. I added a pinch of cayenne to the pot while simmering. At the end I used one cup heavy cream and one cup skim milk, and it turned out really well. Will definitely make this one again.

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Reviewer:

DarkAngel

Cooking Level: Intermediate

Living In: Troy, Michigan, USA

Reviewed: Jan. 2, 2012

Overall a good starter recipe, but definitely not outstanding. The only substitution I made was I used 2% milk instead of cream. Next time I will likely use 8 or 9 cloves of garlic and I'll just peel and throw in the roasting pan. To make the soup more visually appealing, I served in a brightly colored ramkin and I garnished with asiago cheese (really nice flavour addition!), topped with a small slice of swiss cheese topped with green onion and croutons and I roasted it under the broiler until the top was browned and bubbly. Looked elegant and very appetizing.

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Reviewer:

sunnydays

Reviewed: Dec. 3, 2011

I tweaked the recipe a bit. Added a large whole carrot and some diced red onion to roasting pan. Roasted 30 minutes as indicated. I sauteed some sweet onion (about 1/3 of a large onion) in olive oil and butter, and added cauliflower, shallots, carrots and red onion to the pot. Used fresh thyme because I had it on hand in my garden (yes in December in MICHIGAN my Thyme plant is still alive!) Used 2 cups chicken broth and 1/2 cup water. Added a dash of nutmeg. I made a roue instead of fooling with a food processor, and mashed the cauliflower with a potato masher (just as I do when I make cream of broccoli). Very versatile soup, and loved the creamy flavor!

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Reviewer:

Krislic84

Cooking Level: Intermediate

Living In: Macomb, Michigan, USA

Reviewed: Oct. 14, 2011

I loved this soup, very easy to make instead of cream I used half & half and did increase the chicken broth. Delicious

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Reviewer:

sulli

Reviewed: Sep. 20, 2011

Not a big cauliflower fan, but roasting this definitely makes it taste like potatoes! I'm doing low carb South beach, so I added 1 cup of skim milk and 1 cup of light cream. It probably doesn't even need the cream, and I'm definitely going to make this again. The roasted cauliflower on its own was delicious too.

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jun. 7, 2011

I made this as directed and using milk instead of cream and using potatoes and no dairy and upping the broth all 3 versions came out great and no one could really tell the differences

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