Roasted Cauliflower Soup

3 Reviews
ADD YOUR REVIEW
Yield
8 servings (serving size: 1 cup)
By Elizabeth Karmel
November 2005
RECIPE BY Cooking Light

This soup gets its deep flavor from roasting cauliflower prior to pureeing.

Ingredients

  • 3 pounds cauliflower florets (about 2 large heads)
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons minced fresh thyme
  • 1 teaspoon kosher salt
  • Cooking spray
  • 4 cups fat-free, less-sodium chicken broth, divided
  • 1 3/4 cups 2% reduced-fat milk
  • Dash of finely ground black pepper
  • Fresh thyme sprigs (optional)

Nutritional Information

  • Calories 88
  • Caloriesfromfat 26%
  • Fat 2.5g
  • Satfat 0.9g
  • Monofat 1.2g
  • Polyfat 0.3g
  • Protein 6.4g
  • Carbohydrate 12.1g
  • Fiber 4.8g
  • Cholesterol 4mg
  • Iron 1.1mg
  • Sodium 506mg
  • Calcium 110mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine florets and oil in a large bowl; toss to coat. Add thyme and salt; toss well. Arrange florets on a jelly-roll pan coated with cooking spray. Bake at 400° for 1 hour or until golden brown, stirring after 30 minutes.

Step 3

Combine florets, 2 cups broth, and milk in a blender. Process 3 minutes or until smooth. Pour pureed mixture into a large saucepan. Add remaining 2 cups broth and pepper. Cook over medium heat until thoroughly heated. Garnish with fresh thyme sprigs, if desired.

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Ratings & Reviews

Aussianna Review

Aussianna
January 23, 2017
I only had one head of cauliflower, so halved the recipe. I roasted almost one hour, didn't want the edges of the florets to get too dark. I didn't have chicken broth or bouillon cubes so I used a chicken flavoring packet from ramen noodles. After the first blend in the blender, I decided to drain the liquid into a larger measuring cup and puree the cauliflower bits in my Nutri-bullet. I had to add half of the liquid so as not to create a paste. When I had a comfortable blend, I transferred it to the stove and added the rest of the liquid. I added just a dash of ground thyme (didn't have fresh) and enjoyed a very thick and creamy roasted flavored soup with no lumps. Delish!

wrb423's Review

carolfitz
January 19, 2009
I made a half-version and followed other reviewers' comments to reduce roasting time to 30 mins. In the last fifteen minutes, I simmered 1/4 yellow onion, 2 tsp garlic, and white wine to coat in a pot. I added the cauliflower and 1/2 of the broth, then cooked for another 10 minutes with a cover, then removed from heat for another 10 minutes, uncovered. I added the other 1/2 of the broth and the milk, blended with immersion blender, then reheated a couple of minutes to serve. With those revisions, it matched a fabulous, full-fat version I'd had a few days ago.

JKL033's Review

wrb423
February 05, 2012
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