Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 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

Gallery

Credit: Alexandra Grablewski

Recipe Summary

prep:
15 mins
roast:
30 mins
cook:
20 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 side-dish servings
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

  • 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; fat 7g; cholesterol 12mg; saturated fat 3g; carbohydrates 13g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 6g; protein 4g; vitamin a 145.8IU; vitamin c 0.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.4mg; folate 84.7mcg; vitamin b12 0.1mcg; sodium 756mg; potassium 487mg; calcium 70.7mg; iron 0.7mg.
Advertisement