Roasted Cauliflower Soup
User Reviews
4.9
28 reviews
Excellent
Roasted Cauliflower Soup
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This easy Roasted Cauliflower Soup recipe is about to take the place as your go-to soup! It's creamy, flavorful, and so comforting on a chilly day.
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Ingredients
Cauliflower:
- 1 head cauliflower (about 2lb)
- 1 head garlic
- 3 Tablespoons olive oil , divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper fresh cracked
Soup:
- 2 Tablespoons butter
- 1 onion , large, diced
- 4 cups vegetable broth , or chicken broth
- 1/2 cup heavy whipping cream
- 1/4 tsp ground nutmeg
- 2 teaspoons thyme chopped, fresh
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 pinch red pepper flakes crushed
Garnish:
- cheddar cheese freshly grated, shredded
- chives , chopped
- heavy whipping cream , extra drizzle
Instructions
- Prep Cauliflower: Remove core and leaves and cut into bite-size florets. Place on a large baking sheet and toss with 1 to 2 tablespoons olive oil, salt, and pepper.
- Prep Garlic: Remove the outer most papery leaves from bulb of garlic, leaving the skin, and leaving them in a whole bulb bunch. Use a sharp knife to cut ¼ inch from the top of the cloves, to expose them. Drizzle 1 tablespoon olive oil right onto the exposed garlic cloves so it drips down inside the bulb of garlic. Place the whole bulb inside a piece of aluminum foil and seal closed. Place on baking sheet next to cauliflower.
- Roast cauliflower and garlic at 400 degrees F for 30 minutes, tossing once halfway through cooking.
- Make Soup: Melt butter in a large soup pot. Add onion and cook for 5 minutes. Add roasted cauliflower, and press the garlic cloves to squeeze the roasted garlic into the pot. Add chicken stock and thyme, cover, and cook for 15 minutes.
- Blend: Ladle soup into a blender and blend until smooth. Return to pot. Add a little more stock, if it’s too thick. Stir in cream and nutmeg and season with additional salt and pepper, to taste.
- Serve: Garnish soup with a pinch of cheddar cheese and chives. Serve with toasted crusty bread.
Notes
- Make Ahead Instructions: Keep leftover cauliflower soup in an airtight container in the fridge for a few days.
- Freezing Instructions: Let cool completely then store in a freezer safe bag or container for up to 2 months. Let thaw overnight in the fridge.
Nutrition Information
Show Details
Calories
214kcal
(11%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.2g
(10%)
Cholesterol
15mg
(5%)
Sodium
1322mg
(55%)
Potassium
509mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
733IU
(15%)
Vitamin C
75mg
(83%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 1322mg | 55% |
| Potassium | 509mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 733IU | 15% |
| Vitamin C | 75mg | 83% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
28 reviews
Excellent
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