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Curry Roasted Cauliflower Soup

Rated as 3 out of 5 Stars

"This savory soup is a great way to use cauliflower."
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1 h servings 157
Original recipe yields 8 servings (8 cups)


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  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.


  • 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

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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...