5 from 3 votes
Roasted Cauliflower Soup
Roasted Cauliflower Soup is a hearty soup that's veggie-forward and perfectly creamy and comforting, perfect for fending off chilly weather.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
4
Calories:
535 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 head cauliflower cut into smaller pieces for roasting
- 2-3 tablespoons olive oil or liquid bacon grease
- 1 medium white onion chopped (approximately 1 generous cup)
- 1 carrot shredded (approximately 1 generous cup, stick
- 5-6 cloves garlic minced
- 1 jalapeño seeded and chopped
- 2 tablespoons butter
- 2 ½ cups chicken stock
- 1 cup heavy cream
- ½ teaspoon Mexican oregano (or regular oregano)
- 1 .25 ounce can corn whole kernel
- 1 cup pepper jack cheese shredded
- ½ - 1 teaspoon salt
- ½ - 1 teaspoon white pepper
- Bacon optional, crumbles
- scallion
- hot sauce
Instructions
- Preheat oven to 425 degrees Fahrenheit. Arrange cauliflower pieces on a baking sheet and drizzle with olive oil or bacon grease. Lightly salt and pepper.
- Roast cauliflower in oven for 25 minutes. Remove from oven and let sit on baking sheet until needed. Don’t worry if they aren’t super tender at this point, they will cook more in the soup.
- Melt butter in a pot over medium heat. Add onions, carrots, jalapeno, and garlic and cook until softened, approximately 8 to 10 minutes.
- Add cream, chicken stock, and Mexican oregano. Bring to a rapid simmer.
- Add roasted cauliflower. Cover and simmer for 10 minutes. Remove from heat.
- Blend to desired consistency. I used a stick blender, but you can also blend in batches using a countertop blender. I prefer a little texture here as opposed to a super smooth consistency.
- Add in corn and pepper jack cheese and stir until the cheese has melted.The soup will be pretty thick at this point. If you’re happy with the consistency, proceed to the next step. If you want to thin it out a bit, gradually add more chicken stock until you’ve reached your preferred consistency.
- Add salt and white pepper, starting with ½ teaspoon or less of each. Stir and taste. Increase amounts of salt and/or pepper if necessary.
- Garnish with bacon crumbles, scallions, and hot sauce. Dig in!
Cup of Yum
Notes
- I knew I’d want bacon as a garnish. I baked it beforehand and used some of the leftover bacon grease to lightly coat the cauliflower before roasting.
- If you want a thinner chowder than this recipe yields, keep more chicken stock on hand to add at the end of cooking.
- Frozen corn also works. Just thaw it in a strainer before adding it to the soup.
- Other garnishes for your consideration: chorizo, chives, drizzle of olive oil, thinly sliced jalapeno, fresh parsley, croutons, oyster crackers, crispy tortilla strips, more cheese.
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
20g
(7%)
Protein
16g
(32%)
Fat
45g
(69%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
0.2g
(10%)
Cholesterol
112mg
(37%)
Sodium
791mg
(33%)
Potassium
785mg
(17%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
3863IU
(77%)
Vitamin C
78mg
(87%)
Calcium
311mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 535
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 20g | 7% |
| Protein | 16g | 32% |
| Fat | 45g | 69% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 112mg | 37% |
| Sodium | 791mg | 33% |
| Potassium | 785mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3863IU | 77% |
| Vitamin C | 78mg | 87% |
| Calcium | 311mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.