Reviewed: Nov. 11, 2009

Great recipe! As usual, I had to change it up a little to make it my own. Using a previous suggestion, I added about 2 cups of (leftover) baked potatoes to the pot for flavor and thickening, then used just one cup of half and half for more richness. Instead of chicken stock, I used my own veggie stock to make it a vegetarian soup. I skipped the bay leaf and used about 1 tsp of marjoram, which worked nicely with the thyme. For a little punch, I tossed in a dash of cayenne pepper! Blending it all in the pot with the immersion blender (I call it "the bopper") saved time and the washing of more bowls and appliances!

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Lynne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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Reviewed: Oct. 20, 2009

This was pretty good....but, seemed kind of bland. I missed having cheese with my cauliflower :). Next time I think I'd add some shredded cheese on top.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Oct. 13, 2009

I didn't love this, but I have decided I'm not as big a fan of cauliflower as I thought. I also thought my onions/garlic burnt. I wish I had taken it out earlier. I had it for lunch today after adding a little bit of Velveeta/Rotel Dip. I liked it a lot better. Next time I will follow this recipe using a variety of veggies.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

I really liked this soup. I mixed onion, carrots and potato with the cauliflour while roasting, I had to trick the household!! I was great!! I used milk instead of cream to cut down on calories. I will make this again

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aa

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Reviewed: Sep. 19, 2009

This was fabulous! I did make quite a few changes to the recipe. I substituted leeks for the shallots, used vegetable broth instead of chicken broth (to make it vegetarian) and used milk and a tablespoon of butter instead of cream. Just delicious.

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Veggiecat

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 16, 2009

I followed the recipe, But I also add some shredded cheese in it, or put some on top when serving, also very Good with an English muffin garlic bread, To dip

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godsmacked

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Reviewed: May 6, 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.

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bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: May 1, 2009

I'm glad I tried this,it is a good soup. I made it pretty much as written, except I used 4 cups [32oz] chicken broth instead of 1 cup of water. I also used 1 cup of heavy cream and 1 cup of fat free half and half.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 29, 2009

Not too bad. Like other reviewers said it does not look at all appetizing but it tasted good. My family liked. Definately worth trying once but I don't think we all liked it enough for me to make it again.

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chicklet

Cooking Level: Expert

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Reviewed: Apr. 21, 2009

This was good however I felt there was too much thyme I thought it over powered the flavor next time I will use less.

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Apr. 15, 2009

5 stars for simple excellence! I'm a big texture fan, so I will add more cauliflower next time to leave some good chunks in the soup. It needs to be blended as written to get the right consistency to it. Very good, thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 25, 2009

I used fat free half n half, reduced the thyme by half, and used an onion in place of the shallots as they are hard to find around here. The only problem with this soup is looks. It's not very eye-appealing, but it sure is good. Will be making again, thank you for sharing.

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banshezmom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Feb. 22, 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.

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lovestohost

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2009

I used 1 kg frozen cauliflower florets, and milk instead of cream. Delicious!

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Aliseb

Cooking Level: Intermediate

Home Town: Minerva, Ohio, USA

Living In: Rouen, Haute-Normandie, France

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Reviewed: Jan. 4, 2009

This is a good soup. I used half and half and will try fat free half and half or fat free milk next time. The last time I made a Cauliflower soup it was way too "oniony," so I really liked that this one calls for shallots which gives it a much milder flavor. Make sure not to chop them too small so they don't burn while roasting.

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: Dec. 9, 2008

Oh my gosh this is so yummy!!! I only had one head of cauliflower but left the rest of the recipe the same. It's wonderful and very flavorful!!!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Nov. 13, 2008

This soup is fabulous!!

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grandmagretchen

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Reviewed: 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.

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Nov. 10, 2008

Excellent soup! You can easily reduce calories by substituting evaporated or milk for the cream. Delicious! A keeper!

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bv25

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Reviewed: Oct. 9, 2008

So, if anyone is wondering what this is like, as I did, think along the lines of a creamy potato soup. And even though I used half - n - half, and only a cup, it seemed very rich too me. To other posters who had problems with the garlic burning...just roast whole cloves instead of chopping them. They get blended up anyway. Good soup, different. Didn't knock my socks off though.

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LYPEACHES

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Fabulous Roasted Cauliflower Soup

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