Skip to main content New<> this month
Get the Allrecipes magazine

Curry Roasted Cauliflower Soup

Rated as 3 out of 5 Stars
1

"This savory soup is a great way to use cauliflower."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 157
Original recipe yields 8 servings (8 cups)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cauliflower, olive oil, curry powder, and mustard seeds in a baking pan; toss to coat cauliflower.
  3. Bake in the preheated oven until cauliflower begins to brown, 35 to 40 minutes.
  4. Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add chicken broth and cauliflower to onion; bring to a boil. Reduce heat to low and simmer.
  5. Combine 3 tablespoons butter and flour in a small saucepan over medium-low heat; cook and stir until roux is thickened and slightly browned, about 5 minutes. Add milk to roux and continue cooking and stirring until thickened, 5 to 10 minutes. Stir roux into soup until smooth; season with salt and pepper.

Footnotes

  • Cook's Note:
  • The cauliflower can be roasted and refrigerated up to 2 days ahead.
  • Half-and-half can be substituted for the milk, if desired.

Nutrition Facts


Per Serving: 157 calories; 12 9.5 3.9 25 825 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

For me this was pretty bland. I would make sure you had a highly flavorful curry powder to add as it needs it. I probably added 3 times the amount to get it to taste like curry at all. Even wit...