Roasted Cauliflower Soup

Photo: Johnny Autry; Styling: Cindy Barr

Serve with a salad of parsley leaves and 6 ounces arugula, tossed with a squeeze of fresh lemon juice.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 12.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 14.7g
  • Carbohydrate: 21.7g
  • Fiber: 5.6g
  • Cholesterol: 25mg
  • Iron: 2.2mg
  • Sodium: 646mg
  • Calcium: 132mg

Ingredients

  • 8 cups cauliflower florets (about 1 large head)
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt, divided
  • Cooking spray
  • 4 thin slices prosciutto or other cured ham, chopped (about 1 1/2 ounces)
  • 1 tablespoon unsalted butter, divided
  • 3/4 cup chopped yellow onion
  • 4 garlic cloves, chopped
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1 cup water
  • 1/2 cup half-and-half
  • 1 ounce French bread baguette, torn
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons sliced almonds, toasted

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Place cauliflower in a large bowl; drizzle with oil, and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 40 minutes or until tender and browned, stirring once after 30 minutes.
  3. 3. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add ham; cook 3 minutes or until crisp. Remove ham; drain on paper towels. Melt 1 1/2 teaspoons butter in pan. Add onion and garlic; sauté 5 minutes, stirring occasionally. Add cauliflower, stock, and 1 cup water; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in half-and-half. Place half of cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; pour pureed soup into a bowl. Repeat with remaining cauliflower mixture. Stir in remaining 1/4 teaspoon salt.
  4. 4. Place torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add breadcrumbs; sauté 5 minutes or until golden, stirring frequently. Remove from heat. Combine ham, breadcrumbs, parsley, and toasted almonds. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Cauliflower Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy