Published Apr 4th
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 6 servings Calories 356.5

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Recipe Ingredients

  • 2 heads cauliflower, separated into florets
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 tablespoon olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups heavy cream
  • salt and pepper to taste

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
  2. 2 Roast in the preheated oven until toasted and tender, about 30 minutes.
  3. 3 When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  4. 4 Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

Nutrition Facts

  • Calories 356.5
  • Carbohydrate 15.8 g
  • Cholesterol 108.7 mg
  • Fat 31.8 g
  • Fiber 5 g
  • Protein 6 g
  • Saturated Fat 18.6 g
  • Sodium 91.3 mg
  • Sugar 5.2 g


  1. I made this soup after I read many reviews. I used 1 head of cauliflower, added 2 potatoes and 2 large carrots, added 7 large cloves of garlic and 3 shallots tossed them all in 1/4 cup EVO, layered on a roasting pan then sprinkled with ground pepper and sea salt and roasted. I upped - Read more ...
  2. This was exceptional! I used potatoes in it as another reviewer had suggested and added a small amount of cream at the end. Delicious.
  3. This was OK. I love soups but it just didn't do it for me. I noticed (after making it) that several of the reviewers who raved about it added other things (like carrots). Maybe that's the trick to making it better. I think I'll just stick to straight up roasted cauliflower and make soups out - Read more ...
  4. This is a really nice soup! I made a few changes, but the underlying idea was the same. I only had one head of cauliflower and had to use onion instead of shallots because my store didn't have shallots. I also used an entire bulb of garlic. I subbed 1% milk for cream to lighten - Read more ...
  5. I have made this a couple of times now b/c my BF has declared it his favourite soup (and I make A LOT of soup). Both times I only used one head of cauliflower and added some combination of carrots turnips and potatoes - which is nice b/c then I can use up whatever is - Read more ...
  6. My wife and I loved this soup. I used half-and-half, and reduced the roasting time to about 20 mins. (I made half the recipe). I also added a little more broth than the recipe called for to get the consistency right. It was absolutely delicious.
  7. Very yummy. Used milk instead of cream. Left some chunks of cauliflower for texture. Also added about 1/2 tsp cayenne pepper to kick it up a notch.
  8. This was fantastic. Also added 2 fresh carrots sliced to the roasting pan. (and a few extra cloves of garlic and 1 more shallot)Make sure the cauliflower is nicely browned before blending. Loved it.
  9. I loved this recipe but I made a few changes that made it more healthy. I used 5 cupes of chicken broth instead of the 3 and substituted 2 cups of skimmed milk for the 2 cups of heavy cream. It came out very creamy and extremely tasty. It was a smash with my husband. - Read more ...
  10. I tryed using puree potatoes instead of cream, cup for cup. Instead of having a fatting soup I felt guilty about later, I had one that everyone including my lactose intolorent grandmother loved.

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more