Roasted Cauliflower Soup with Hazelnut Oil

Roasted hazelnut oil, available in gourmet stores and many supermarkets, lends a wonderful toasty character to this soup. Or try truffle oil instead. You also could serve smaller portions in demitasse cups as part of a cocktail buffet. You can make the soup ahead of time, through the pureeing step; refrigerate. Gently reheat on the stovetop, adding the hazelnut oil, salt, and pepper. Stir in a little extra broth, if necessary.


12 servings

Recipe from

Cooking Light

Nutritional Information

Calories 87
Caloriesfromfat 31 %
Fat 3 g
Satfat 0.3 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 5.1 g
Carbohydrate 11.1 g
Fiber 2.4 g
Cholesterol 1 mg
Iron 0.6 mg
Sodium 233 mg
Calcium 113 mg


1 whole garlic head
12 cups cauliflower florets (about 2 pounds)
Cooking spray
1 tablespoon olive oil
2 cups thinly sliced onion
4 cups fat-free milk
1 (14-ounce) can fat-free, less-sodium chicken broth
2 fresh thyme sprigs
1 1/2 tablespoons roasted hazelnut oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley


1. Preheat oven to 425°.

2. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Arrange cauliflower in a single layer on a baking sheet coated with cooking spray. Add garlic to pan. Bake garlic and cauliflower at 425° for 35 minutes or until golden brown, turning cauliflower after 20 minutes. Cool 10 minutes. Separate garlic cloves; squeeze to extract garlic pulp. Discard skins.

3. Heat olive oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 8 minutes or until tender, stirring frequently. Add milk, broth, and thyme sprigs; bring to a simmer. Cook 10 minutes, stirring occasionally.

4. Discard thyme sprigs. Stir in reserved garlic pulp and cauliflower. Place half of milk 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 into a large bowl. Repeat procedure with remaining milk mixture. Stir in hazelnut oil, salt, and pepper. Ladle 1 cup soup into each of 12 bowls; top each serving with 2 teaspoons parsley.