Recipe by TOZENUF
"I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cauliflower, separated into florets
salt and pepper to taste
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. It came out very creamy and extremely tasty. It was a smash with my husband. This recipe is definitely a keeper!
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 trick to making it better. I think I'll just stick to straight up roasted cauliflower and make soups out of other things.
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 shallots. I also used an entire bulb of garlic. I subbed 1% milk for cream to lighten it up and added a dash of crushed red pepper and a handful of shredded cheddar (i forgot to adjust the milk for less cauli and needed to thicken it up a bit). This is not the most visually appealing soup, but it tastes GREAT! I will reduce the thyme a little next time per personal preference.
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 the consistency right. It was absolutely delicious.
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 carrots, turnips, and potatoes - which is nice b/c then I can use up whatever is in the fridge. Both times I did add 4 cups of broth (no water) and no heavy cream, milk or any other substitute. The soup is already thick and rich enough in my opinion.
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. Loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Fabulous Roasted Cauliflower Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 356
** Calories from Fat: 287
From the bird to the sides to the cranberry sauce and the pie, it's all here for you.
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Earthy, comforting cauliflower soup is topped with light, cheesy fritters.
This simple veggie soup tastes rich and creamy, but it's completely dairy-free.
See how to make a creamy cauliflower soup garnished with bacon gremolata.