• 12 Ratings

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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

125 calories; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 12 mg cholesterol; 756 mg sodium. 487 mg potassium; 13 g carbohydrates; 3 g fiber; 6 g sugar; 4 g protein; 0 g trans fatty acid; 146 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 85 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;


12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0