Fabulous Roasted Cauliflower Soup

Fabulous Roasted Cauliflower Soup

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"I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls."
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1 h 20 m servings 356 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 91 mg
  • 4%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 86 Ratings

Most helpful positive review

I loved this recipe but I made a few changes that made it more healthy. I used 5 cupes of chicken broth instead of the 3 and substituted 2 cups of skimmed milk for the 2 cups of heavy cream. I...

Most helpful critical review

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 tr...

I loved this recipe but I made a few changes that made it more healthy. I used 5 cupes of chicken broth instead of the 3 and substituted 2 cups of skimmed milk for the 2 cups of heavy cream. I...

I tryed using puree potatoes instead of cream, cup for cup. Instead of having a fatting soup I felt guilty about later, I had one that everyone including my lactose intolorent grandmother loved.

This was exceptional! I used potatoes in it as another reviewer had suggested and added a small amount of cream at the end. Delicious.

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...

My wife and I loved this soup. I used half-and-half, and reduced the roasting time to about 20 mins. (I made half the recipe). I also added a little more broth than the recipe called for to get ...

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 carr...

This was fantastic. Also added 2 fresh carrots, sliced, to the roasting pan. (and a few extra cloves of garlic and 1 more shallot)Make sure the cauliflower is nicely browned before blending. Lov...

Great flavor, but be careful not to burn the cauliflower. Had to start all over again, but it was worth it!

Very yummy. Used milk instead of cream. Left some chunks of cauliflower for texture. Also added about 1/2 tsp cayenne pepper to kick it up a notch.

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