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Amy Rose's Roasted Cauliflower Soup

Rated as 4.6 out of 5 Stars

"This is one of my husband's favorites. The type of vegetable stock used can easily alter the flavor, so use your favorite brand. I like this soup with goldfish crackers and green salad."
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Ingredients

1 h 15 m servings 239 cals
Original recipe yields 2 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
  3. Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
  4. Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
  5. Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
  6. Use an immersion blender to puree the soup in the pot; season with salt and black pepper.

Nutrition Facts


Per Serving: 239 calories; 14.7 g fat; 23.9 g carbohydrates; 8.9 g protein; 0 mg cholesterol; 339 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This soup is one of my favorites. It can be varied with different broth and spices used. When I make this with cumin, I like to also add oregano, coriander and some chili powder and throw in som...

Most helpful critical review

This recipes needs tweeting but has possibilities. I LOVED the cumin in this recipe. Perhaps my Magic Bullet pulverized the soup too much, but I would prefer it chunkier and thicker. I added s...

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This soup is one of my favorites. It can be varied with different broth and spices used. When I make this with cumin, I like to also add oregano, coriander and some chili powder and throw in som...

The taste was good, texture, color and curb appeal left a lot to be desired. I topped the soup with sour cream, croutons,and chopped chives to give an appealing look to the soup.

This recipes needs tweeting but has possibilities. I LOVED the cumin in this recipe. Perhaps my Magic Bullet pulverized the soup too much, but I would prefer it chunkier and thicker. I added s...

For a slight twist to this favorite soup at our house, we save about a third of the flowerettes before pureeing the cooked soup to add back to the pot. They add a bit of solid interest (pun int...

Very good! I ended up having to add more vegetable brith because I boiled it down to long and them added garlic salt. It was so good! I will make it again!

I was truly surprised by how good this soup is. I made it according to the recipe with the exception that I set aside about 1.5 cups of cauliflower chunks before blending with the hand blender....

roast my cauliflower with thyme, puree it with chicken stock and add sauteed onion and minced garlic and a touch of extra sharp white cheddar cheese. GREAT low-carb faux-potato soup and great fo...

Made exactly as written and it was really good. Can easily play around with the spices for different flavor next time.

Simple and delicious! Topped with ground red pepper and sour cream. Couldn't get enough. A tasty and economical dish.