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Roasted Cauliflower Soup


"I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!"
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1 h 10 m servings 135 cals
Original recipe yields 6 servings


  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 969 mg
  • 39%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
  3. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
  4. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
  5. Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

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Read all reviews 245
  1. 302 Ratings

Most helpful positive review

Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some freshly gr...

Most helpful critical review

no lika

Most helpful
Most positive
Least positive

Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some freshly gr...

OUTSTANDING! Deserves way more than 5 stars! This is one of the best soups I've tried. If you love garlic and you love cauliflower then you MUST try this recipe. The only suggestion I have is to...

My husband and I found this recipe extremely good. I did what someone else suggested and cut the salt in half. I wouldn't make any other changes to it. It's perfect the way it is!

We LOVE this recipe. I tweaked it a bit. I roasted the cauliflower on 425. I roasted 4 whole garlic cloves with the cauliflower. I only used 1 heaping Tbsp. of flour. I used skim milk. I added...

This was a pleasant surprise in that it turned out better than what I had expected, both in taste and in looks! It's nutty flavor is reflected in the slightly brown color. Mildly sweet, but tem...

This was fantastic!!! I used 3 medium heads of cauliflower, 1 cup Almond Breeze (we had no milk), and no butter. I roasted the cauliflower with cooking spray instead of olive oil and used fres...

I couldn't believe how good this was! The only change I made was using white cooking wine in place of sherry. The cauliflower was definitely done in 30 minutes. It didnt make as much as I'd h...

Beautiful cafe-au-lait color.The grace notes of sherry and nutmeg really make this special.