I created this delicious and creamy cauliflower soup to bring to work for a healthy lunch. I hope you enjoy it too!
Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some freshly grated parmesan cheese would make this taste even better. * I do want to caution others that I used a large head of cauliflower. I would strongly encourage others to reduce the amount of garlic if they are not garlic lovers and the salt should probably be reduced to 1 teaspoon. You can always add more later. I like less broth & more veggies so others may also chose to add more milk & flour if a soupier consistency is desired. A medium sized roasting pan or 13"x9" pan is a better fit than the small roasting pan I noted in the recipe as it allows more room to toss. Jo's Rosemary Bread compliments this meal. (I add garlic powder & grated parmesan cheese to it.) Enjoy! ~Jennie
Read More Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some freshly grated parmesan cheese would make this taste even better. * I do want to caution others that I used a large head of cauliflower. I would strongly encourage others to reduce the amount of garlic if they are not garlic lovers and the salt should probably be reduced to 1 teaspoon. You can always add more later. I like less broth & more veggies so others may also chose to add more milk & flour if a soupier consistency is desired. A medium sized roasting pan or 13"x9" pan is a better fit than the small roasting pan I noted in the recipe as it allows more room to toss. Jo's Rosemary Bread compliments this meal. (I add garlic powder & grated parmesan cheese to it.) Enjoy! ~Jennie
OUTSTANDING! Deserves way more than 5 stars! This is one of the best soups I've tried. If you love garlic and you love cauliflower then you MUST try this recipe. The only suggestion I have is to use a potato masher on the cauliflower after it comes out of the oven,(before you add it to your soup pot.) I used a dry, white wine in place of the sherry and I think the head of cauliflower I had was exceptionally large, so I had to use an extra splash or two of both the milk and the chicken broth. Just use your best judgement to get the desired consistency you prefer. A very BIG thanks to Jennie for submitting this one; it's a definite keeper!!!
My husband and I found this recipe extremely good. I did what someone else suggested and cut the salt in half. I wouldn't make any other changes to it. It's perfect the way it is!
We LOVE this recipe. I tweaked it a bit. I roasted the cauliflower on 425. I roasted 4 whole garlic cloves with the cauliflower. I only used 1 heaping Tbsp. of flour. I used skim milk. I added 2 Tbsp. white wine instead of sherry. I blended half the soup in a blender, and then once it is all done, at this point, I add a second can of chicken broth. Delicious!
This was a pleasant surprise in that it turned out better than what I had expected, both in taste and in looks! It's nutty flavor is reflected in the slightly brown color. Mildly sweet, but tempered by the garlic. Roasting the cauliflower gives this incredible flavor. I'm not a fan of nutmeg, so I left it out and didn't notice a loss. I omitted the flour as well, not seeing the need for it. Since I pureed half of the cauliflower and mashed the other half, this was plenty thick without it. The sherry adds a definite flavor dimension that makes this especially good. This cries out, however, for garnish - I reserved some of the roasted cauliflower florets and used them to top each serving along with roasted red pepper and a small sprig of parsley. Beautiful, delicious, and a nice alternative for getting your veggies!
This was fantastic!!! I used 3 medium heads of cauliflower, 1 cup Almond Breeze (we had no milk), and no butter. I roasted the cauliflower with cooking spray instead of olive oil and used fresh garlic. Instead of sherry, I used white wine (about 1/2 cup), and 3 cans of vegetable broth. I also used 2 onions. I blended all of the soup--it was fantastic!! Thanks for the delicious recipe--this is a wonderful way to use cauliflower and is so healthy!!!
I couldn't believe how good this was! The only change I made was using white cooking wine in place of sherry. The cauliflower was definitely done in 30 minutes. It didnt make as much as I'd hoped - three regular (not that big) servings (it must be 6 small cups the recipe refers to). But it was perfectly seasoned and creamy (even though I used 1% milk) - I did blend half after adding the cauliflower. Oh and I did salt to taste, not the full amount. This was my first time having Cauliflower Soup - gotta love health food that doesnt feel like it!
Beautiful cafe-au-lait color.The grace notes of sherry and nutmeg really make this special.
My husband had requested a potato leek soup and I made this one instead but didn't tell him. He said it tasted slightly different than my usual potato leek soup but that it was delicious and then I told him what it was. We loved it. My son is trying to cut down on carbs so this was a good option and a very good use of cauliflower. I use vegetable broth for all of my soups as I cook vegetarian. This is a keeper.
I considered all of the recommendations in the reviews and adjusted to my preferences with outstanding results! The changes were: 1) Used regular ev olive oil 2) Omitted garlic powder and roasted 6 whole cloves garlic along with the cauliflower 3) Reduced salt to 1 teaspoon since I was using regular chicken broth as opposed to low sodium 4) Used 1 tablespoon flour It was thick so 1 more can of broth was required along with a tad more milk. Instead of a regular blender I used a stick-type and pureed all right in the soup pot for less clean-up chores. Excellente! This is definitely a keeper.
This is a great recipe, although I didn't add the Sherry or the nutmeg. It was excellent and is a perfect lunch with a peice of fresh bread!! I will definitely be making this again.
A couple of minor changes, roasted a head of garlic with the cauliflower. Sauteed the onion in canola oil rather than butter. I didn't have any sherry so I added a bit of white wine (Riesling) instead. Delicious, the whole family enjoyed it. *********************************************************************** I made this again last night. This time I roasted half of a large red pepper (cut in strips) with the cauliflower and 3 heads of garlic. I thought adding the red pepper would give a little bit of flavor but more importantly a little more color so the finished soup did not look like oatmeal as other readers complained. It was also delicious!
This soup is amazing. I pureed the cauliflower that I had roasted with 4 whole loves of garlic. It's rich and creamy, even using skim milk. Simple and lovely.
Delicious!! I substituted the chicken stock, milk and butter for veggie stock, almond milk and olive oil to make vegan. Used white wine instead of sherry simply to avoid a trip to the grocery. Garnished with green onion tops and a little cayenne pepper. Blended about 3/4 as suggested. Wonderful healthy soup that tastes creamy and indulgent. Thanks Jennie!
I didnt have any milk in the house, but did have a little heavy cream ~1/4 c. So used that and a little extra chicken broth. Also cut back on the flour...in fact I think that it might not even need any flour if you blend most of the cauliflower in the blender with the broth. Kept a few little pieces whole for texture. Nice first course soup. .UPDATE...I froze some of it and for some reason, it did not freeze well- had funny texture when I reheated nit.
Delicious as is! I will probably make it again tomorrow :) I used a hand held immersion mixer instead of a blender. It worked well. Thank you!
Really good! I had a lot of cauliflower to use up and made 2 different recipes. This one was delicious. The soup is very thick but creamy and has lots of flavor. The roasting helps bring out other flavors other than the cauliflower.
I don't know what went wrong. I listened to others comments & also added a 1/4 tsp of curry as some recommended. That small quantity overpowered the cauliflower. I prefer it it creamy where my husband likes more chunks. Will try it again as everyone said it so good. Any suggestions?
Exactly as directions say and it's perfect. We will definitely make it again Yummy and healthy
This was awesome! I roasted four garlic cloves with the cauliflower florets instead of using the powder, and reduced the salt. So glad I tried this recipe. Trying to get over a virus and I think this'll do it! Served with garlic parmesan pita chips.
This is excellent soup. I picked this one because it's much healthier than most of the others. This does not make much soup and I had more cauliflower than liquid. I did have a big head so I ended up adding quite a bit of extra broth and milk. I blended this with the immersion blender. I did use part non-fat half n half just to cut some calories. I hate to see anyone not add the sherry as it really compliments this soup. I think next time I will use real garlic and saute with the onions. Good job Jennie - Thanks!
The flavour of this soup is just fantastic. I did find it a little thick so I added a little more water once I finished cooking - however the taste and flavour of this simple soup is a big winner in my books and my 3 year old devours it bowl after bowl. I did add some dried thyme to the soup and added 4 cloves of garlic to the cauliflower to roast together as I didn't have garlic flavoured olive oil.
I've had cauliflower soup in restaurants and always wanted to make at home. Watching calories, I was pleased to find this recipe that used milk and not heavy cream or half n half. I didn't have the garlic infused olive oil, but roasted some garlic cloves with the cauliflower. I did puree the entire soup batch and it was creamy and very flavorful! Thanks Jennie for sharing!
This was really good but I did change it up. I got the idea from another cauliflower soup recipe on this site. I sauteed the onion in butter, a teaspoon of tarragon, and 3/4 teaspoon of thyme. I then followed the recipe to make the broth. I tossed the cauliflower with oil, salt, and pepper, and added 4 garlic cloves in their skins. When the cauliflower was done, I smashed the garlic cloves out of their skins and added them to the soup. I used some 2% milk instead of cream. Definitely add the sherry. A perfect finish. I topped each bowl with freshly grated parmesan cheese. Really good!
This soup is from a taste perspective fantastic. From an aesthetic perspective, it looks like oatmeal so it might not be so appealing to some people. Fortunately for me, taste is more important that looks.
Great recipe. Cauliflower and nutmeg sure are a perfect marriage. I pureed some of the cauliflower with milk to make the soup thicker. My two year old even liked this. Thanks!
This was fantastic and easy! I sauteed some garlic in with the onion since I didn't have garlic salt to use in the roasting of the cauliflower. Also, I used white wine instead of sherry...a couple of glugs actually. Finally, I added a squeeze of lemon juice at the end. Very tasty and perfect for lunch or dinner with a nice baguette on the side! Thanks for sharing.
I can't see where to edit my previous review but I would like to add that I only added a dash of sea salt to the recipe as opposed to the 1.5 teaspoons it called for.
Fantastic (and I hate cauliflower!) My 1 year old gobbled up two babysized bowls. I subbed 4 lg garlic heads for the powdered garlic - will use double that next time. I used 1/2 & 1/2 instead of milk because I needed to use it up. Blended it all with an immersion blender. Will definitely make again
It's great. I've made it 5 times and we have all enjoyed it every time. I found it while looking for an alternative to the usual cheese covered cauliflower; it exceeded my expectations without changing the recipe. Thank you very much.
This is an outstanding recipe! We have 4 children ages 5 -13, and they all agree! This will be my second time making it, bought, green, yellow and purple cauliflower to make it fun!
This recipe is a keeper!! It is wonderful just as it is. Since I had a few items in the frig that I needed to use (absolutely hate to throw away food), I added shredded carrots, leftover chicken bits and mushrooms. The mushrooms and chicken gave it a bit of texture that we enjoyed. When others compliment the soup - you know it is good.
Love it!!!!!! Had my foodie-picky in laws over for lunch and I dread cooking for them. Made this soup exactly as stated and they were raving over it and asking for the recipe. I did serve it with grated cheddar and parsley. Definitely a keeper.
I didn't have garlic olive oil so I just sauteed some fresh minced garlic in olive oil, then drizzled the cauliflower with it before roasting. I only used a pinch or two of sea salt. Because I don't have sherry on hand, I used a tablespoon of a good white wine. I used organic chicken broth and only about a half cup or so of fat free half-n-half to give it a touch of creaminess. This was very good and quite easy for me to make in the morning while I'm doing breakfast for the kids. The flavor of this soup is just wonderful. NOTE: I did only need about a tablespoon or so of flour. Just enough to make a roux with the butter.
This soup is wonderful and full of flavor. I did add 3 small (extra) cloves of garlic (we're garlic lovers) to the onion and sauteed them both together. Cold winter night here: this was true comfort food! Served with hot crusty rolls. YUMMMM!!!
USE LESS SALT!! I should have used only 1/2 t of salt instead of 11/2. Having said that, the soup was still awesome, even though it was a bit too salty for my taste. I didn't use sherry as I don't have any, and used olive oil instead of the garlic oil. This recipe is a definite keeper. I will be making again and again. My husband didn't like it at all, which is just as well, more for me!
This was VERY easy to make and made the house smell delicious. As others have suggested I used white wine instead of the Sherry. I also pureed it completely. I think if I do it again I will use less flour (I really had to thin it out a lot after).
I roasted a head of garlic and added that instead of the garlic olive oil. I also added carrots and celery to roast in the oven with the cauliflower, added shallots with the onions, and pureed the whole thing at the end. Wonderful!
OMG Jennie! This is fantastic! I cannot wait to share the recipe with friends! I did make some substitutions: instead of 1 c. milk, I added an extra cup of chicken broth (the soup was still deliciously creamy); I also substituted white wine for the sherry just because I didn't have any on hand; and I roasted 6 cloves of garlic with the cauliflower instead of using garlic oil. The soup is delicious, creamy, and flavorful. I recommend either using an immersion blender to blend until very smooth, then adding back some of the cauliflower for texture. Of course you could also you a regular blender too. Fantastic recipe!
Made this soup today with 2 small heads of yellow cauliflower from the local farm stand. Like other reviewers, I subbed roasted garlic for the garlic infused olive oil. And I used 2 shallots for the onion. My husband does not care for nutmeg, so I seasoned the cauliflower the same way I always do when I roast cauliflower as a side dish: salt, pepper, garlic powder, onion powder & cumin. Whenever a recipe calls for blending, I use my immersion blender as it provides easier cleanup and more control. I pureed half the cauliflower at most and left the other half chunky. These were only minor tweaks to account for personal taste on a terrific recipe! Thanks for sharing!
This recipe is excellent. I did not use flour and I pureed the entire batch. excellent excellent......
Delicious! I substituted the chicken broth with vegetable broth and left out the sherry (didn't have any). I also used real garlic and roasted it with the cauliflower. I'll be adding this to my favorites
this was good! I wound up using 2 heads of cauliflower...I think the amount varies on the size of your cauliflower and how much you like the taste of it :) ..I found that 450 was way too hot in my oven...400 worked better...I roasted several cloves of garlic to add in as well. I took the garlic and half the cauliflower, pureed them, and added them back into the soup. I wound up adding a little more chicken broth.. worked out very well and was flavorful! I did substitute coconut oil for butter and almond milk due to dietary restrictions. I think this recipe could be varied in a lot of delicious ways!
This was amazing (and healthy)! It tasts like other cauliflower soups made with cream and lots of butter. Roasting the cauliflower makes the difference.
I used fancy chicken broth that had wine already in it, reduced fat milk,roasted garlic cloves with the cauliflower and added some ground ginger towards the end of cooking. Otherwise, used recipe as stated. Surprisingly complex soup, with a smokey flavor due to the roasted garlic. BF thought it was great, even called it gourmet. ;)
Loved this and have made it again since we first tried it. Great combo of seasonings - I use this combo for roasted cauliflower - divine!
This soup is definitely a keeper, but I skipped the garlic salt and only used 1 tsp salt. Blend 1/2 cauliflower in blender.
Oh my gosh, I LOVED this soup!! The only think I wish I had done differently is cut the cauliflower into smaller pieces. But it tasted heavenly! I am definitely making this soup again!
I loved this! I Added more seasoning for my taste as well as doubled the recipe. I put bacon and carrots on top for garnish and crunch.
Excellent recipe! I held the salt until the end per other reviews. Added a little pram cheese and truffle oil at the end as well, delicious!!!!!!
This is a great way to use cauliflower. I didn't have sherry but had seasoned with other spices. I will try it with sherry when I have in my pantry.
I used this recipe as the starting place. I added carrots and celery but I think this is a very good basic recipe..actually more than that due to roasting the cauliflower.
this is so delicious!! I've made it several times and it always turns out great. I use vermouth instead of sherry because it's what I have on hand and it still tastes amazing. I keep forgetting to add more liquid though, I find it a bit thick but it could be I'm just not blending it enough.
This would have been so awesome! Except...Don't swap out garlic salt for garlic powder (like me). And don't swap out kosher salt for sea salt (like me) unless you reduce how much you put in. This would have been so great had I just followed the instructions! I am still eating it, but it's so salty. So I give this a 5 star because I know it would have been perfect if not for my own changes.
Amazing recipe. I found that BROWNING the cauliflower and onions are super important. I didn't really brown it the first time and it was really good. I truly browned it the second time and it was beyond great. What a difference. I follow the recipe exactly and the whole family loves it. I have made this about once a week since happening upon it and it is now a winter favorite in my home. Thanks for a great recipe.
This got a thumbs up from both my kids, which I wasn't expecting! I didn't have the flavored oil, but I think that was okay. Make sure you have enough cauliflower...my head was pretty small and I think it would have been much better with more cauliflower. We did add a small amount of shredded cheddar on top before serving.
Great simple recipe. I always review ingredients prior to cooking and it was very clear to me that if you use broth it almost always has plenty of salt and therefore no need to add ANY more!
The salt amount in this recipe has been reduced from 1 tablespoon to 1 1/2 teaspoons at the request of the submitter.
We loooove this recipe and make it very often during Fall and Winter. The recipe is great as written. We also modify it to add more green onions and some toasted pine nuts.
Very healthy and quite good! My only small change was to use a potato masher to partially mash up my cauliflower once roasted. I was in the mood for something a bit chunky, but not quite full bites of cauliflower. Once I did that, I also ended up pureeing about half of the soup in my blender to get the consistency I wanted. Perfect for a nice, and warm, lunch!
i made this and thought it was good. I had no milk, and no sherry and it still turned out great. I used two onions(we really like onions at my house) and used real garlic. nice on a yucky day:)
Excellent soup. You shouldn't modify this recipe, as it's great as-is. The roasted cauliflower give it a wonderful flavour.
I prepared this as written (maybe with a touch more garlic) and it was FABULOUS ! Thanks so much for the recipe !!!!!!
This was a great tasting soup. Roasting the cauliflower gives it lots of flavor. It did come out quite thick with the 3T of flour. I ended up adding another 8 oz. chicken broth. I will definitely make again.
This is one of the most delicious things I've ever eaten!!! My #1 suggestion is that you double this recipe because I literally could not stop eating it that it was gone way too soon. I do suggest to add more liquid and/or reduce the flour...for some reason it was way too thick with the amounts suggested, especially after being refrigerated, it was more like a delicious cauliflower mash at that point BUT it was nothing a bit more chicken broth couldn't fix. SO amazing though, I suggest everyone go make it NOW.
Great recipe! I put the entire batch in a food processor for an extra creamy texture. Even my veggie-hating husband enjoyed it!
Very good recipe. I made a few adjustments. I added 2 diced carrots, 2 diced celery stalks and the one small diced onion to the roasting pan with the cauliflower. I also used about 2 tsp. of minced garlic instead of the powdererd garlic in the roasting pan. Kept the salt, pepper and nutmeg the same. For the base, I made a roux with equal parts clarified butter and flour, 3 tbls each. I added 2 cups low sodium chicken stock and a cup of skim milk to the roux to make a base. After the veggies were roasted, I whisked them into the base and added the sherry. Turned out perfectly. I like the nutmeg enhancement!
This is a fantastic recipe! I did make some changes to it, including roasting the cauliflower with the oil and minced garlic...smelled great! Instead of milk, I used cream and added more than was required to make a fair bit more to go around! Everyone enjoyed it, including my 8 and 5 year olds. I will be making this for Thanksgiving dinner appetizer!
Pretty easy to make. I didn't have roasted garlic olive oil so I roasted my own garlic. Also added two strips of bacon diced. So amazing !!!
I listened to others and cut back on the salt. I also didn't use garlic oil or garlic powder, but instead roasted a couple of cloves of unpeeled garlic with the cauliflower. Use 5 or 6 for a more pronounced flavour. I added peas to the recipe because my 3 year old wanted a green soup, and to make it just more visually appealing. If I hadn't done that, I would have added some tumeric, just for a boost of colour. I also added carrots and celery to the onions in the pot. It's a pretty good soup. I may sprinkle it with bacon and scallions before serviing it, and maybe a dollop of sour cream. We're having it in about half an hour with some crusty bread.
This soup is very very good and so easy to make.Was not sure when I read the recipe but it was o so good. It will be one that I make again
Very good and easy to make. I will make it again. I made a few changes. I roasted my garlic with the Cauliflower and didn't have sherry (but I think that would be an amazing addition).
Perfect! I put mine in a heavy duty blender after everything cooked and it's amazingly creamy and delicious!
In a word: FABULOUS! Since I had to double the recipe, I roasted a head of garlic with 2 heads of cauliflower in olive oil. I reserved some of the roasted cauliflower to add back into the soup puree at the end and I did use 1% milk 1 1/2 C only and found it to be plenty thick enough and rich enough without the added calories of milk or cream. I loved the addition of the sherry. I tend to gravitate toward that flavor so this was definitely what got my attention with this recipe. I can't wait to make it again. Huge hit!
awesome. Turned it into a vegan special, so stock instead of soup and milk. Used more nutmeg, a whole bulb of roasted garlic instead of garlic powder with the cauliflower and no sherry/alcohol. Also blended the whole pot load. Served with garlic bread. Thanks.
I loved this recipe. I didn't have garlic powder so I used a blended garlic spice and omitted the salt. Roasting the cauliflower gave wonderful flavour and including the sherry is a must. Next time I will roast fresh garlic with the cauliflower because I love garlic! I would also double the recipe because I found I only got around 3-4 servings from the recipe.
Pretty solid soup. I like my soups a bit stronger in flavor, so I added in some cumin and used coconut milk to "pump up" the flavor a bit. Also, it could just be my oven, but the cauliflower only needed about 20 minutes in the oven.
If I could give this recipe 6 stars, I would. Everyone loved it! I also had to lower the temp just a little so it didn't burn. Also, because we don't cook with dairy, I substituted the milk for soy milk and the butter for olive oil. My kids even loved it. We decided it is holiday and guest-worthy. THANK YOU!
I just finished making and eating this soup. One word - WOW! I made it per the instructions, except for roasting two large cloves of garlic with the cauliflower since my olive oil was plain. I liked that the ingredients were very simple and what I'd ordinarily have on hand. I can't wait to see how leftovers taste!
I will be making this often! It's so creamy and delicious. I used a large head and so added a little more broth and milk,and the only thing I changed was added about a teaspoon of red pepper flakes. We are from Texas so we like everything a little hot & spicy! ;) Btw,the roasted cauliflower by itself was so good I had to use restrain myself to not eat it before adding to soup!! yum! lol
FANTASTIC!!! I had fennel that needed to be used up soon and sautéed it with the onion, and wow made an already fantastic soup even better!
I thought this was a very good soup. The flavor of the roasted cauliflower really came through. I kept to the recipe except that I doubled the Sherry. After using the hand mixer the soup was very thick, so I had to add some more broth and milk. Next time I think I will roast some garlic also. Don't leave out the Sherry, it really is nice. ***I know this might sound weird but the next day when I took it out of the fridge, it had really become thick. I ate it w/o heating it up or adding liquid and it tasted almost like eating cream of wheat. I ate it for breakfast. Sounds weird, but tasted good.
This is a great recipe. I did change a few things given that I am on a low carb diet. I roasted the cauliflower and onions together with the butter and spices. I also did not make a rue out of flour but used cream instead of milk. It is very tasty and I will definitely make again...the roasting process adds a really different flavor than your typical cauliflower soup and its a nice change.
My husband and I now have a new go to recipe. I'll be making this to take into work, too.
Must be great. It is the first time my 46 year old son has asked for a recipe! I substituted garlic cloves for the garlic powder and vegetable broth for the chicken. I let the seasoned, raw cauliflower marinate overnight in the refrigerator.
Easy and amazingly delicious. I added curry powder to the cauliflower before I roasted it. Amazing!
I have made this soup several times and I just love it. I add about 4 whole cloves of garlic in the roasting pan and use my immersion blender at the end.
This was so delicious so much flavor in every bite. My fiancé loved it too. Thanks for the awesome recipe.
