Amy Rose's Roasted Cauliflower Soup


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.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
2 servings


  • 1 large head cauliflower, broken into florets (large stems discarded)

  • 2 tablespoons olive oil

  • 1 ½ teaspoons ground cumin

  • 1 ½ cups vegetable stock

  • 1 ½ cups water

  • salt and ground black pepper to taste


  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
15g Fat
24g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 239
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 339mg 15%
Total Carbohydrate 24g 9%
Dietary Fiber 11g 39%
Total Sugars 10g
Protein 9g
Vitamin C 195mg 977%
Calcium 118mg 9%
Iron 3mg 17%
Potassium 1326mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.