Roasted Cauliflower Soup

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4.7 of 5 (11)

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

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

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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.