Roasted Cauliflower Soup

  • Recipe By
  • Published Dec 31st
  • Ready In1h 10m
  • Servings6
  • Calories135
I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!

Roasted Cauliflower Soup Ingredients

The following are the ingredients needed to make delicious Roasted Cauliflower Soup for 6 servings:

  • 1 head cauliflower, cut into small florets
  • 2 tablespoons roasted garlic-flavored extra-virgin olive oil
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 (14 ounce) can chicken broth
  • 1 cup milk
  • 1 tablespoon dry sherry

Roasted Cauliflower Soup Cooking Instructions

  • Prep10m
  • Cook1h
  • Ready In1h 10m

To cook Roasted Cauliflower Soup, you need about 10 minutes of preparation time. The time needed to cook this Roasted Cauliflower Soup is about 1 hour , and you can serve your Roasted Cauliflower Soup within 1 hour 10 minutes . The following are the steps to cook Roasted Cauliflower Soup easily:

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
  3. 3 Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
  4. 4 Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
  5. 5 Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

Nutrition Facts

Per Serving: 135 calories; 7.6 grams of fat; 13.2 grams of carbohydrates; 4.4 grams of protein; 10 milligrams of cholesterol; 969 milligrams of sodium.

  1. no lika

  2. Oct 19th 2010

    Beautiful cafe-au-lait color.The grace notes of sherry and nutmeg really make this special.

  3. Jul 9th 2009

    This was a pleasant surprise in that it turned out better than what I had expected, both in taste and in looks! It's nutty flavor is reflected in the slightly brown color. Mildly sweet, but ...

  4. Apr 10th 2008

    OUTSTANDING! Deserves way more than 5 stars! This is one of the best soups I've tried. If you love garlic and you love cauliflower then you MUST try this recipe. The only suggestion I have i ...

  5. Feb 24th 2008

    We LOVE this recipe. I tweaked it a bit. I roasted the cauliflower on 425. I roasted 4 whole garlic cloves with the cauliflower. I only used 1 heaping Tbsp. of flour. I used skim milk. I a ...

  6. Jan 22nd 2008

    This was fantastic!!! I used 3 medium heads of cauliflower, 1 cup Almond Breeze (we had no milk), and no butter. I roasted the cauliflower with cooking spray instead of olive oil and used ...

  7. Oct 30th 2007

    I couldn't believe how good this was! The only change I made was using white cooking wine in place of sherry. The cauliflower was definitely done in 30 minutes. It didnt make as much as I ...

  8. Oct 28th 2007

    My husband and I found this recipe extremely good. I did what someone else suggested and cut the salt in half. I wouldn't make any other changes to it. It's perfect the way it is!

  9. Oct 13th 2007

    Please don't rate the recipe poorly because you didn't like the changes you made to the recipe. I made this soup as a healthy recipe to enjoy for lunch. Some butter, carrots & some fr ...