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Fabulous Roasted Cauliflower Soup Recipe

Recipe by: TOZENUF

"I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Preheat 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.
  • 2Roast in the preheated oven until toasted and tender, about 30 minutes.
  • 3When 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.
  • 4Puree 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 6 servings
  • 356 cals
  • 2 heads cauliflower, separated into florets
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups heavy cream
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    356
    18%
  • Fat:
    31.8
    49%
  • Carbs:
    15.8
    5%
  • Protein:
    6
    12%
  • Cholesterol:
    109
    36%

Based on a 2,000 calorie diet

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