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My review
Amy Rose's Roasted Cauliflower Soup
1
Amy Rose
"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 239Original recipe yields 2 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Spread cauliflower florets into a 9x13-inch baking dish and drizzle with olive oil. Sprinkle cumin over the cauliflower.
- Roast in the preheated oven until cauliflower is lightly browned and softened, about 30 minutes.
- Transfer roasted cauliflower to a soup pot over medium heat and stir in vegetable stock and water.
- Bring soup to a boil, reduce heat to low, and simmer until cauliflower is very tender, about 30 minutes.
- Use an immersion blender to puree the soup in the pot; season with salt and black pepper.
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
3/4/2012
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
3/4/2012
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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3/4/2012
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...
5/1/2012
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.
3/4/2012
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...
3/9/2012
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...
3/4/2012
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!
1/15/2013
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....
10/3/2014
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...
5/9/2013
Made exactly as written and it was really good. Can easily play around with the spices for different flavor next time.
6/3/2012
Simple and delicious! Topped with ground red pepper and sour cream. Couldn't get enough. A tasty and economical dish.