Amy Rose's Roasted Cauliflower Soup Recipe -
Amy Rose's Roasted Cauliflower Soup Recipe
  • READY IN hrs

Amy Rose's Roasted Cauliflower Soup

Recipe by  

"This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
  3. Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
  4. Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
  5. Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
  6. Use an immersion blender to puree the soup in the pot; season with salt and black pepper.
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2012

This soup is one of my favorites. It can be varied with different broth and spices used. When I make this with cumin, I like to also add oregano, coriander and some chili powder and throw in some sauteed red pepper when I puree the soup. Another way I make this soup is to roast my cauliflower with thyme, puree it with chicken stock and add sauteed onion and minced garlic and a touch of extra sharp white cheddar cheese. GREAT low-carb faux-potato soup and great for those on a tight budget but need something warming/filling for take-in lunch. This both re-warms and freezes well.

Most Helpful Critical Review
Mar 04, 2012

This recipes needs tweeting but has possibilities. I LOVED the cumin in this recipe. Perhaps my Magic Bullet pulverized the soup too much, but I would prefer it chunkier and thicker. I added some chopped red onions near the end of the cooking with the broth and added shredded cheddar cheese on top when serving. There will be a next time!!! I think I will thicken it with a slightly thickened white sauce. Yeah, I know, more calories, but we just like thicker soups.


10 Ratings

May 01, 2012

The taste was good, texture, color and curb appeal left a lot to be desired. I topped the soup with sour cream, croutons,and chopped chives to give an appealing look to the soup.

Mar 09, 2012

For a slight twist to this favorite soup at our house, we save about a third of the flowerettes before pureeing the cooked soup to add back to the pot. They add a bit of solid interest (pun intended) to the visual and tactile presentation of the dish. Thanks Amy Rose for your recipe.

Mar 04, 2012

Very good! I ended up having to add more vegetable brith because I boiled it down to long and them added garlic salt. It was so good! I will make it again!

May 09, 2013

Made exactly as written and it was really good. Can easily play around with the spices for different flavor next time.

Jan 15, 2013

I was truly surprised by how good this soup is. I made it according to the recipe with the exception that I set aside about 1.5 cups of cauliflower chunks before blending with the hand blender. Thanks for a great soup recipe! I will definitely be making again -- it was a hit with the family.

Jun 03, 2012

Simple and delicious! Topped with ground red pepper and sour cream. Couldn't get enough. A tasty and economical dish.


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 533 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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