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My review
Roasted Cauliflower Soup
14
Jennie
"I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!"
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Ingredients
1 h 10 m servings 135Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C).
- Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
- Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
- Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
- Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 280346 Ratings
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Most helpful positive review
10/13/2007
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 gr...
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10/13/2007
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 gr...
4/10/2008
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...
10/28/2007
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!
2/24/2008
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...
7/9/2009
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 tem...
1/22/2008
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 fres...
10/30/2007
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 h...
10/19/2010
Beautiful cafe-au-lait color.The grace notes of sherry and nutmeg really make this special.