Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 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

(11)

Number of Servings: 3

Ingredients

1 head cauliflower, cut into 1/8's2 tbsp. oilSalt & Pepper to taste**************************************************1 tbsp. butter1 medium onion, chopped5 cloves garlic, minced3 tbsp. flourSalt, to tastePepper, to tasteDash of cayenneDash of nutmeg14oz. can of chicken broth1c. 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.

Servings Per Recipe: 3

Nutritional Info 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

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Member Reviews

LYNCKA
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
SHAKTI_ANGELIKA
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
BECBUD
Very good. Didn't have a blender, so I used my food processor. My kids really liked it, too! - 10/13/10
MARCH1976
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
DIANNE467
Really good. I roasted a small onion with the cauliflower as another posted suggested. I also added evaporated milk in place of the half and half since that's what I had on hand and added 1 T of Hormel bacon pieces. Delish! - 3/28/15
CD8040942
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
DILLIEGAL
Great soup! - 2/14/10
FRANGUL1
Excellent, only added a bit of sherry. - 2/2/10
JANETE22
Outstanding! - 10/19/07
LINIVANELA
Delicious! - 8/29/07
VANILLAVERBENA
OMG! This was heavenly!!! Yuuummmm! This has become a family favorite! Everyone loved it! Thanks for this. - 5/7/07