Reviewed: May 15, 2013

After reading a couple of reviews I used vegetable broth in place of the water and cooked the rest per the recipe. I found this to be a little bland but with a few drops of hot sauce it was great.

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Reviewer:

bd.weld

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Victorville, California, USA

Reviewed: Jan. 25, 2013

This recipe is fantastic as a base! I followed the advice of another reviewer and spiced it up a bit using turmeric, cumin, coriander, and cayenne pepper. I also used veggie broth instead of water. This soup is AMAZING, and guilt free. Follow these substitutes and you'll be happy!

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Reviewer:

Cate

Reviewed: Jan. 12, 2013

Used the big container of chicken broth instead. Accidently added too much white pepper. Delicious! Next time will save some of the cauliflower and add back in at the end just for texture. One kid loved it, one kid hated it though.

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Reviewer:

brendenj

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Jan. 6, 2013

This is fabulous! I tossed the cauliflower with good olive oil (instead of spray) and added a red pepper and sautéed it with the onion. I had only one head of cauliflower but added 4 cups of water instead of 3. It was still creamy and tasty. Wow! Thanks for a new favorite recipe! I didn't feel the need to jazz up the recipe with other ingredients. I guess some might not appreciate the subtlety of the favors, but I did and I would definitely not want to change that!

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Reviewer:

grammyjammy

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

Reviewed: Nov. 18, 2012

I tried this recipe and love the taste of the roasted cauliflower and low-calorie, creaminess of it. Like the other reviewers I found it bland, so I added portobello mushrooms cooked in chicken stock and a dab of butter, with a couple of tablespoons of red wine. Rather than water I added organic chicken stock. One hint for soup makers, is that I make a seasoning base using one green paper, one large onion, 7 cloves of garlic (water,olive oil, or tomato paste to blend)blend well freeze it and then use a couple of tablespoons in your soups. I also make another version using cilantro and add it to my pumpkin soup. I recommend cooking it with olive oil, since it were frozen raw.

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Reviewer:

leslie

Reviewed: Oct. 3, 2012

It was delicious- perfect! Just what I was looking for. VERY SIMPLE to make and tastes just like a cream of potato soup! I sprinkle bacon bits on the top of each serving.

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Reviewer:

EileenChicago

Reviewed: Mar. 9, 2012

I love the base for this recipe and added my touches to make it a little heartier. I added broccoli and carrots along with onions and garlic to chicken broth, instead of water. I'm a garlic lover, so I used garlic in both the broth and the roasted cauliflower. Once everything was cooked, I saved about 1/3 of the veggies, pureed the rest, chopped the saved veggies and added it to the puree. Tasty. :)

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Reviewer:

Laraine

Reviewed: Jan. 19, 2012

This soup does come out a little bland and there is far more olive oil than needed. I put the cauliflower in a bowl with garlic cloves, sprayed it and added salt, pepper and some curry powder before roasting. Then instead of frying onions in oil, I boiled onions, celery and a carrot in vegetable broth. After that was mainly cooked, I added the roasted cauliflower to the broth for about 10 more minutes to make sure that it was well cooked for blending. Added a wee bit of cheddar to each bowl when serving. Yummy. It doesn't hurt to boil veggies in water, if you are going to eat the water too!!

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Reviewer:

Michelle

Reviewed: May 17, 2011

I wanted a recipe for my 8 month old son who is not a fan of the single vegetable puree's anymore. This was perfect! I cut the recipe in half, added a yellow bell pepper as some of the other comments suggested and added a dash of curry powder. My son loved it and I liked it too. It freezes well for easy meals.

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