Roasted Cauliflower Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.4
  • Total Fat: 9.2 g
  • Cholesterol: 16.7 mg
  • Sodium: 748.0 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 9.1 g

View full nutritional breakdown of Roasted Cauliflower Soup calories by ingredient
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adapted from a recipe from Sprouted Kitchen. adapted from a recipe from Sprouted Kitchen.
Number of Servings: 4


    1 Head Cauliflower (about 3 lbs.)
    Extra Virgin Olive Oil
    1/2 tsp. Fresh Grated Nutmeg
    Salt and Pepper

    2 tsp. Extra Virgin Olive Oil
    1 Large Shallot, chopped
    1 Clove Garlic, chopped
    3 Cups Low Sodium Vegetable Broth
    1 tsp. Dried Thyme
    1 Tbsp. White Balsamic Vinegar (or regular, but the white is nice and won't discolour the soup)

    1 tsp. Extra Virgin Olive Oil
    1 Cup Fresh Torn Bread, roughly 1 pieces
    Ground Pepper
    Fresh Thyme Leaves
    Goat feta, crumbled


Preheat the oven to 450′.
Cut the cauliflower into florets and spread them on a rimmed baking sheet. Drizzle with olive oil, sprinkle the fresh nutmeg and a hefty pinch of salt and pepper and toss everything to coat. Bake on the middle rack for about 35-45 minutes, tossing the cauliflower halfway through, until they are fully roasted and you see a good amount of brown edges. There is a pretty wide grace period here. Remove to cool.
While the cauliflower roasts, start the broth. Heat the oil in a saucepan and saute the shallots and garlic for about 5 minutes to soften. Add the vegetable broth, dried thyme and vinegar and warm through.
When the cauliflower is cool to touch, add it and the broth mixture to a food processor or blender and process until smooth. Taste for salt and pepper. If you want more contrast, add a bit more vinegar. Add it back to the saucepan to keep warm.
To make the croutons, heat the remaining oil in a small pan, add the torn bread and a pinch of ground pepper and stir it around for 5-8 minutes until crisp and the edges are browned.
Serve each portion with a few croutons, and a pinch of fresh thyme leaves and feta.

Serving Size: 4 medium bowls

Number of Servings: 4

Recipe submitted by SparkPeople user CATCH23.

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