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Fabulous Roasted Cauliflower Soup

Rated as 4.42 out of 5 Stars

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

1 h 20 m servings 356 cals
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Roast in the preheated oven until toasted and tender, about 30 minutes.
  3. 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.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 356 calories; 31.8 g fat; 15.8 g carbohydrates; 6 g protein; 109 mg cholesterol; 91 mg sodium. Full nutrition

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Reviews

Read all reviews 86
  1. 101 Ratings

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Most helpful positive review

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. I...

Most helpful critical review

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 tr...

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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. I...

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.

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...

This was exceptional! I used potatoes in it as another reviewer had suggested and added a small amount of cream at the end. Delicious.

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 carr...

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 ...

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, lay...

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. Lov...

Very yummy. Used milk instead of cream. Left some chunks of cauliflower for texture. Also added about 1/2 tsp cayenne pepper to kick it up a notch.