Roasted Cauliflower Soup

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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 hr 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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