I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat 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.

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  • Roast in the preheated oven until toasted and tender, about 30 minutes.

  • When 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.

  • Puree 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.

Nutrition Facts

357 calories; protein 6g 12% DV; carbohydrates 15.8g 5% DV; fat 31.8g 49% DV; cholesterol 108.7mg 36% DV; sodium 91.3mg 4% DV. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/22/2008
I loved this recipe but I made a few changes that made it more healthy. I used 5 cupes of chicken broth instead of the 3 and substituted 2 cups of skimmed milk for the 2 cups of heavy cream. It came out very creamy and extremely tasty. It was a smash with my husband. This recipe is definitely a keeper! Read More
(110)

Most helpful critical review

Rating: 3 stars
05/07/2009
This was OK. I love soups but it just didn't do it for me. I noticed (after making it) that several of the reviewers who raved about it added other things (like carrots). Maybe that's the trick to making it better. I think I'll just stick to straight up roasted cauliflower and make soups out of other things. Read More
(4)
126 Ratings
  • 5 star values: 72
  • 4 star values: 41
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
02/21/2008
I loved this recipe but I made a few changes that made it more healthy. I used 5 cupes of chicken broth instead of the 3 and substituted 2 cups of skimmed milk for the 2 cups of heavy cream. It came out very creamy and extremely tasty. It was a smash with my husband. This recipe is definitely a keeper! Read More
(110)
Rating: 4 stars
11/03/2007
I tryed using puree potatoes instead of cream, cup for cup. Instead of having a fatting soup I felt guilty about later, I had one that everyone including my lactose intolorent grandmother loved. Read More
(37)
Rating: 5 stars
02/23/2009
This is a really nice soup! I made a few changes, but the underlying idea was the same. I only had one head of cauliflower and had to use onion instead of shallots because my store didn't have shallots. I also used an entire bulb of garlic. I subbed 1% milk for cream to lighten it up and added a dash of crushed red pepper and a handful of shredded cheddar (i forgot to adjust the milk for less cauli and needed to thicken it up a bit). This is not the most visually appealing soup, but it tastes GREAT! I will reduce the thyme a little next time per personal preference. Read More
(33)
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Rating: 4 stars
09/30/2012
I made this soup after I read many reviews. I used 1 head of cauliflower, added 2 potatoes and 2 large carrots, added 7 large cloves of garlic and 3 shallots tossed them all in 1/4 cup EVO, layered on a roasting pan then sprinkled with ground pepper and sea salt and roasted. I upped the chicken stock to 4 and left out the water. I also added 1/2 tsp cayenne pepper. I used 2 cups of 1/2 and 1/2 instead of heavy cream. After I blended everything with a hand immersion blender I added 1/2 cup of both freshly grated Asiago & 1/2 cup of Old Cheddar and salt and pepper to taste. Amazing. Garnished it with fresh bacon bits, fresh chives a few pieces of roasted Cauliflower florets and a little of the grated cheese blend. and served it home made buttermilk biscuits (recipe from Allrecipes) Great for this cold rainy fall day. Read More
(31)
Rating: 5 stars
02/04/2011
This was exceptional! I used potatoes in it as another reviewer had suggested and added a small amount of cream at the end. Delicious. Read More
(26)
Rating: 5 stars
11/13/2008
I have made this a couple of times now b/c my BF has declared it his favourite soup (and I make A LOT of soup). Both times I only used one head of cauliflower and added some combination of carrots turnips and potatoes - which is nice b/c then I can use up whatever is in the fridge. Both times I did add 4 cups of broth (no water) and no heavy cream milk or any other substitute. The soup is already thick and rich enough in my opinion. Read More
(24)
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Rating: 5 stars
08/30/2008
My wife and I loved this soup. I used half-and-half and reduced the roasting time to about 20 mins. (I made half the recipe). I also added a little more broth than the recipe called for to get the consistency right. It was absolutely delicious. Read More
(20)
Rating: 5 stars
08/11/2008
This was fantastic. Also added 2 fresh carrots sliced to the roasting pan. (and a few extra cloves of garlic and 1 more shallot)Make sure the cauliflower is nicely browned before blending. Loved it. Read More
(18)
Rating: 4 stars
10/25/2007
Great flavor but be careful not to burn the cauliflower. Had to start all over again but it was worth it! Read More
(13)
Rating: 3 stars
05/07/2009
This was OK. I love soups but it just didn't do it for me. I noticed (after making it) that several of the reviewers who raved about it added other things (like carrots). Maybe that's the trick to making it better. I think I'll just stick to straight up roasted cauliflower and make soups out of other things. Read More
(4)