Roasted Cauliflower Soup
User Reviews
4.9
Roasted Cauliflower Soup
Description
In this Roasted Cauliflower Soup, chopped cauliflower and whole garlic cloves are roasted until golden brown, developing caramelized notes and soft texture. The roasted vegetables are combined with a roux made of butter and flour, then simmered in chicken broth with onion powder, thyme, nutmeg, and optional cayenne for gentle heat and aromatic nuances. The mixture is blended until smooth, resulting in a creamy, velvety soup with subtle spices enhancing the roasted vegetable flavor.
The soup’s warm and earthy character makes it suitable as a starter or a light meal. The roasting step adds depth beyond simple boiled cauliflower soups, while blending ensures a smooth consistency. It pairs well with crusty bread or a light salad to balance the dish.
Ingredients
- 1 head cauliflower chopped, approx. 6 cups
- 4 cloves garlic peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth reduced sodium
- ½ teaspoon onion powder
- ½ teaspoon thyme dried leaves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper optional
Instructions
- Preheat oven to 450°F. Line a baking tray with foil and lightly spray with nonstick cooking spray.
- Add cauliflower and whole garlic cloves to baking tray. Drizzle evenly with oil, salt and pepper. Toss until evenly coated, then spread out into a single layer.
- Roast at 450°F for 30-35 minutes, until golden brown and tender. Stir cauliflower once half way through cooking then spread back into an even layer.
- Melt the butter in a Dutch oven or soup pot over medium heat. Sprinkle in flour and cook for 2 minutes. Reduce heat to low and slowly whisk in chicken broth, onion powder, thyme, nutmeg and cayenne pepper. Add cauliflower and garlic and bring to a boil, whisking constantly, then reduce to a simmer for 5 minutes or until thickened.
- Puree with an immersion blender or working in batches, puree in blender, taking care to let smoke escape or it will explode (I leave a corner open and cover with a paper towel).
- Pour creamy blender contents back into pot. Season with salt and pepper to taste. For a thinner soup, stir in additional chicken broth or milk to reach desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6SERVINGS
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158 | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 497mg | 21% |
| Potassium | 429mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 46.8mg | 52% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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