Roasted Cauliflower Soup
User Reviews
4.7
26 reviews
Excellent
Roasted Cauliflower Soup
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This roasted cauliflower soup is easy to make, with simple budget friendly ingredients. Vegetarian, vegan adaptable, dairy-free adaptable, gluten-free, low-carb.
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Ingredients
- 1 large cauliflower head, cut into florets, about 2 pounds
- 3 tablespoons olive oil divided
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- 1 medium onion chopped
- 4 garlic cloves, roughly chopped
- 4 cups vegetable stock or chicken stock
- 3 fresh thyme or dried (1/2 teaspoon
- 1 bay leaf
- nutmeg pinch
- 1/2 cup whole milk omit if you prefer and use broth for thinning, or Half and Half or plant-based milk
To Garnish (choose any or all)
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon chives chopped, or green onions
- 1/4 cup cheddar cheese shredded, or Parmesan, Gruyere or mozzarella
- cauliflower roasted florets, a few pieces
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper or aluminum foil for easy clean up.
- Place the cauliflower florets on the baking sheet and drizzle with 2 tablespoons of olive oil, salt and pepper to taste. Toss until evenly coated and spread out into a single layer.
- Place in the oven and roast for 30 to 35 minutes or until the cauliflower edges start to turn golden brown and are fork tender.
- When the cauliflower is almost done, heat the remaining oil and butter in a soup pot or Dutch oven over medium-high heat.
- Add the onion and cook, stirring occasionally for about 4 to 5 minutes or until the onions become soft. Stir in the garlic and cook for about 1 minute or until aromatic. Add the stock, thyme and bay leaf.
- Remove the cauliflower from the oven. You can reserve a few pieces of roasted cauliflower florets to use as garnish if desired, then transfer the remaining roasted cauliflower to the pot. Bring to a boil, lower the heat to medium low and simmer for 15 minutes, stirring a few times.
- Remove the soup from the heat. Remove the bay leaf and thyme stems. Puree with an immersion blender until the desired consistency is reached or alternatively carefully transfer the soup to a blender and puree working in batches. Be careful when blending hot liquids. The steam will try to escape so holding the lid down with a kitchen towel is helpful.
- If using a regular blender, return the soup to the pot and turn the heat to medium low. Stir in the milk or Half and Half, nutmeg and season with salt and pepper to taste. Simmer for about 3 to 4 minutes then serve topped with your favorite garnishes.
Notes
- Pureeing the roasted cauliflower makes the soup creamy however, you can finish the soup with whole milk or half & half or plant-based milk.
- This soup gets thicker as it sits. You can add additional broth if needed, when warming it up.
- This soup is healthy, vegetarian, vegan adaptable, low in carbs, gluten-free and dairy-free.
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Cholesterol
11mg
(4%)
Sodium
1049mg
(44%)
Potassium
771mg
(16%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
757IU
(15%)
Vitamin C
115mg
(128%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 11mg | 4% |
| Sodium | 1049mg | 44% |
| Potassium | 771mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 115mg | 128% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
26 reviews
Excellent
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