Fabulous Roasted Cauliflower Soup


I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Original recipe yields 6 servings
Ingredient Checklist


Step 1
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.

Step 2
Roast in the preheated oven until toasted and tender, about 30 minutes.

Step 3
When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.

Step 4
Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Servings: 6
Yield: 6 servings

Nutrition Facts

357 calories; protein 6g; carbohydrates 15.8g; fat 31.8g; cholesterol 108.7mg; sodium 91.3mg


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