Curry Roasted Cauliflower Soup

Curry Roasted Cauliflower Soup


"This savory soup is a great way to use cauliflower."
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1 h servings 157 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 825 mg
  • 33%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
  3. Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
  4. Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
  5. Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.


  • Cook's Note:
  • The cauliflower can be roasted and refrigerated up to 2 days ahead.
  • Half-and-half can be substituted for the milk, if desired.


Read all reviews 1
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For me this was pretty bland. I would make sure you had a highly flavorful curry powder to add as it needs it. I probably added 3 times the amount to get it to taste like curry at all. Even wit...

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