Roasted Cauliflower Soup Recipe

Name: Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into florets (about 3 pounds); 1 large onion, sliced; 2 garlic cloves, each halved; 2 tablespoons olive oil; 2 (14 1/2 ounce) cans chicken broth (3 2/3 cups); 1 cup water; 1 bay leaf; 1 teaspoon chopped fresh thyme; 1 cup half-and-half; 1 teaspoon salt (to taste); 1/8 teaspoon fresh ground black pepper (to taste)

Servings: persons

1 large head cauliflower, cut into florets (about 3 pounds)
1 large onion, sliced
2 garlic cloves, each halved
2 tablespoons olive oil
2 (14 1/2 ounce) cans chicken broth (3 2/3 cups)
1 cup water
1 bay leaf
1 teaspoon chopped fresh thyme
1 cup half-and-half
1 teaspoon salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)

1
Preheat oven to 400 degrees.
2
In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat.
3
Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
4
In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes.
5
Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
6
Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.

241

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 1 large head cauliflower, cut into florets (about 3 pounds), 1 large onion, sliced, 2 garlic cloves, each halved, 2 tablespoons olive oil, and more.

Yes, 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.

Roasted Cauliflower Soup

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