Roasted Cauliflower Soup Recipe -
Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2010

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 grated parmesan cheese would make this taste even better. * I do want to caution others that I used a large head of cauliflower. I would strongly encourage others to reduce the amount of garlic if they are not garlic lovers and the salt should probably be reduced to 1 teaspoon. You can always add more later. I like less broth & more veggies so others may also chose to add more milk & flour if a soupier consistency is desired. A medium sized roasting pan or 13"x9" pan is a better fit than the small roasting pan I noted in the recipe as it allows more room to toss. Jo's Rosemary Bread compliments this meal. (I add garlic powder & grated parmesan cheese to it.) Enjoy! ~Jennie

Most Helpful Critical Review
Jan 14, 2011

no lika

Apr 10, 2008

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 use a potato masher on the cauliflower after it comes out of the oven,(before you add it to your soup pot.) I used a dry, white wine in place of the sherry and I think the head of cauliflower I had was exceptionally large, so I had to use an extra splash or two of both the milk and the chicken broth. Just use your best judgement to get the desired consistency you prefer. A very BIG thanks to Jennie for submitting this one; it's a definite keeper!!!

Oct 28, 2007

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!

Feb 24, 2008

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 2 Tbsp. white wine instead of sherry. I blended half the soup in a blender, and then once it is all done, at this point, I add a second can of chicken broth. Delicious!

Jul 09, 2009

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 tempered by the garlic. Roasting the cauliflower gives this incredible flavor. I'm not a fan of nutmeg, so I left it out and didn't notice a loss. I omitted the flour as well, not seeing the need for it. Since I pureed half of the cauliflower and mashed the other half, this was plenty thick without it. The sherry adds a definite flavor dimension that makes this especially good. This cries out, however, for garnish - I reserved some of the roasted cauliflower florets and used them to top each serving along with roasted red pepper and a small sprig of parsley. Beautiful, delicious, and a nice alternative for getting your veggies!

Jan 22, 2008

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 fresh garlic. Instead of sherry, I used white wine (about 1/2 cup), and 3 cans of vegetable broth. I also used 2 onions. I blended all of the soup--it was fantastic!! Thanks for the delicious recipe--this is a wonderful way to use cauliflower and is so healthy!!!

Nov 11, 2007

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 hoped - three regular (not that big) servings (it must be 6 small cups the recipe refers to). But it was perfectly seasoned and creamy (even though I used 1% milk) - I did blend half after adding the cauliflower. Oh and I did salt to taste, not the full amount. This was my first time having Cauliflower Soup - gotta love health food that doesnt feel like it!


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

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

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