Roasted Cauliflower Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 81.1
  • Total Fat: 5.3 g
  • Cholesterol: 5.8 mg
  • Sodium: 568.1 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Roasted Cauliflower Soup calories by ingredient

Number of Servings: 8


    1 large head of cauliflower (about 2 pounds), leaves discarded
    2 cups low sodium chicken or vegetable broth
    2 tbsp olive oil, divided
    1 tbsp butter
    Kosher salt and pepper to taste
    1 large onion, minced
    1/4 cup low fat milk (optional)


Preheat oven to 350°F. Place cut up cauliflower head in a large baking dish, toss with 1 tablespoon olive oil, and season with salt. Roast cauliflower, until a knife inserted into the core meets no resistance. Remove cauliflower from oven; let cool. Set aside a handful of florets for garnish.

Add 1 tablespoon olive oil in a large saucepan over medium-low heat. Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes. Add cauliflower and 2 cups water and 2 cups of stock. Simmer until cauliflower is very soft, about 10 minutes. Let cool slightly. Working in batches, purée in a blender until very smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill.

Return soup to pot and bring to a simmer, adding more water or stock if too thick. Season with salt. Remove from heat and whisk in 1 tablesoppon butter and milk. Serve warm in shallow bowls.

Adapted from a Bon Appetit recipe.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user KRISTINEROTHE.