Roasted Cauliflower Soup

4.4
(12)

This Roasted Cauliflower Soup recipe is supremely comforting and surprisingly complex. The roasting process caramelizes the creamy white vegetable's natural sugars, resulting in intense, luxurious flavor.

Roasted Cauliflower Soup
Photo: Alexandra Grablewski
Prep Time:
15 mins
Cook Time:
20 mins
Roast Time:
30 mins
Total Time:
1 hrs 5 mins
Servings:
8
Yield:
8 side-dish servings

Ingredients

  • 1 large head cauliflower, cut into florets (10 cups)

  • 1 large onion, sliced

  • 2 cloves garlic, halved

  • 2 tablespoon olive oil

  • 2 14.5 ounce cans chicken broth

  • 1 cup water

  • 1 bay leaf

  • 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

  • 1 cup half-and-half or light cream

  • 1 teaspoon salt

  • teaspoon ground black pepper

Directions

  1. Preheat oven to 400°F. In a large roasting pan combine cauliflower, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in an even layer. Roast, uncovered, for 30 minutes, stirring once.

  2. In a 4-quart Dutch oven combine roasted vegetables, broth, the water, bay leaf, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool slightly. Remove and discard bay leaf.

  3. Transfer vegetable mixture in batches to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in half-and-half, salt, and pepper. Heat through (do not boil).

Nutrition Facts (per serving)

125 Calories
7g Fat
13g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 125
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 756mg 33%
Total Carbohydrate 13g 5%
Total Sugars 6g
Protein 4g
Vitamin C 0.6mg 3%
Calcium 70.7mg 5%
Iron 0.7mg 4%
Potassium 487mg 10%
Folate, total 84.7mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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