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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 352.7
  • Total Fat: 24.4 g
  • Cholesterol: 41.1 mg
  • Sodium: 1,036.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 13.9 g

View full nutritional breakdown of Roasted Cauliflower Soup calories by ingredient
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Roasted Cauliflower Soup

Submitted by: LEDANSER

Introduction

This soup is wonderful on a cold winter night with a slice of foccacia bread This soup is wonderful on a cold winter night with a slice of foccacia bread
Number of Servings: 3

Ingredients

    1 head cauliflower, cut into 1/8's
    2 tbsp. oil
    Salt & Pepper to taste
    **************************************************
    1 tbsp. butter
    1 medium onion, chopped
    5 cloves garlic, minced
    3 tbsp. flour
    Salt, to taste
    Pepper, to taste
    Dash of cayenne
    Dash of nutmeg
    14oz. can of chicken broth
    1c. half and half, or other creamy substance

Directions

1) Preheat oven to 450 degrees. Drizzle oil and salt and pepper over caulifower and place on a baking sheet. Roast cauliflower in oven for 30-40 minutes, or until nicely golden brown.
2) Melt butter in a soup pot and add onion and garlic. Saute until lightly golden brown and soft, about 10 minutes.
3) Sprinkle flour and seasonings over onions and stir to coat. Slowly pour in chicken broth and deglaze the pan (scrape up the little brown bits on the bottom of the pan), making sure all the flour is dissolved. Bring soup to a boil, then reduce heat and cover 5-10 minutes.
4) Carefully ladel half the soup mixture into a blender, making sure to leave the top hole open to let steam escape. Puree until smooth and creamy. Pour mixture into bowl and repeat with the other half.
5) Once all soup has been pureed pour back into pot. Add half & half and heat through. Do not bring to boil. Check seasonings and adjust to your liking.
Enjoy!

Number of Servings: 3

Recipe submitted by SparkPeople user LEDANSER.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This was delicious. I roasted some onion w the cauliflower. My husband and I loved it and I will make this again and again. Thanks for sharing!! - 1/14/08

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  • Very Good
    1 of 1 people found this review helpful
    I should have covered the cauliflower in the oven with foil as it got too dark before it was soft. Other than that, excellent recipe! - 10/27/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good. Didn't have a blender, so I used my food processor. My kids really liked it, too! - 10/13/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is a really good soup, I did have to add more broth and milk as mine was very thick. I used 1 can of condensed 2% milk which gave it the really creamy taste with out the high fat content. I am going to try this with broccoli. - 2/3/08

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  • I loved this soup! Watch cauliflower so it doesn't burn. A bit too thick to puree well, so next time I will add more milk or broth. I substituted half of the half and half with skim milk. It still tasted great and only 262 calories. A serving is 1 cup. - 1/26/14

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  • Great soup! - 2/14/10

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  • Excellent, only added a bit of sherry. - 2/2/10

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  • Outstanding! - 10/19/07

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  • Delicious! - 8/29/07

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  • OMG! This was heavenly!!! Yuuummmm! This has become a family favorite! Everyone loved it! Thanks for this. - 5/7/07

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