Creamy Roasted Cauliflower Soup Recipe

Name: Creamy Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 nice size head cauliflower, broken into 1 to 2 inch florets; 1/4 cup extra virgin olive oil plus 2 more tablespoons; Salt and pepper for seasoning the cauliflower; 6 whole cloves garlic, skins left on; 1 medium leek, cleaned and diced; 2 tablespoons butter; 6 cups chicken or vegetable broth; 1/2 cup half and half; 2 cups cups shredded cheese ( I used 1 1/2 cups Kasseri and 1/2 cup Parmesan but use whatever you like....Fontina, Jack Cheddar etc.); Croutons and parsley for garnish

Servings: persons

1 nice size head cauliflower, broken into 1 to 2 inch florets
1/4 cup extra virgin olive oil plus 2 more tablespoons
Salt and pepper for seasoning the cauliflower
6 whole cloves garlic, skins left on
1 medium leek, cleaned and diced
2 tablespoons butter
6 cups chicken or vegetable broth
1/2 cup half and half
2 cups cups shredded cheese ( I used 1 1/2 cups Kasseri and 1/2 cup Parmesan but use whatever you like....Fontina, Jack Cheddar etc.)
Croutons and parsley for garnish

1
Spread the cauliflower florets on a large rimmed baking sheet, sprinkle 1/4 cup oil over, add a generous amount of salt and pepper and toss.
2
Place the garlic cloves in a corner of the baking sheet and pour the 2 tablespoons of oil over.
3
Roast the cauliflower and garlic in a 425F oven for 30 to 35 minutes until it lightly browns around the edges. At about the 15 minute mark, turn the florets with a spatula. remove from the oven.
4
In a Dutch oven or soup pot, gently saute the leek in the butter until it softens. Add the cauliflower and squeeze the garlic out of its skin into the pot.
5
Add the chicken broth, bring up to the boil and then simmer for 10 minutes.
6
Cool the soup to almost room temperature and then, in batches, puree the soup in a blender and return to the pot.
7
Bring the pureed soup just up to a simmer, stir in the half and half completely and then slowly stir in the cheese a little at a time until it melts. Garnish each bowl with a little parsley and croutons. Soup's on!!

1273

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 nice size head cauliflower, broken into 1 to 2 inch florets, 1/4 cup extra virgin olive oil plus 2 more tablespoons, Salt and pepper for seasoning the cauliflower, 6 whole cloves garlic, skins left on, and more.

Yes, Creamy Roasted Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Roasted Cauliflower Soup

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