Roasted Cauliflower Soup

I used my immersion blender which made it much easier at the end.  Hubby liked this more than I did.  I agree that it is filling, I'm just not sure the flavors wowed me enough to make again.  So many better CL soup recipes out there - especially the Loaded Potato Soup.

I added salt, omitted the water, added a little more half and half and some white wine.  It has a lovely earthy taste - almost mushroomy.  Very good.

This is an excellent recipe. I didn't have enough cauliflower so I used some carrots, added a tablespoon of curry powder, and used a can of coconut milk in lieu of the half and half. Turned out great.. love the topping!

Wow...this soup was surprisingly flavorful! The cauliflower only took 20 minutes to roast to a golden brown at that temp. Since we are vegan, I skipped the ham and butter; I water sauted the onions/garlic and dry sauted the bread crumbs with a little spray oil. Used homemade veggie broth rather than chicken stock and plain soy milk instead of the half and half. In place of the ham I added a couple of tablespoons of cooked white beans to each bowl of soup. Delicious and elegant presentation with the toppings.

We really liked this soup! I didn't add the bacon and other toppings to save on calories and it was still a wonderful soup.

This soup is really good and filling. I agree that it is the topping is what sets it apart. I simmered too long and used the broth that I had on hand (not low sodium) so my soup was WAY too salty, but that was all my doing. I can't wait to make this again - I have already stocked up on the low sodium broth for this and look forward to trying the modifications mentioned by @dullmargirl42.

This was a delicious, satisfying soup. I only had bacon on hand so I used it instead of prociutto. I roasted the cauliflower at 375 for 50 minutes and it was perfect. I skipped the topping due to lack of ingredients and sprinkled with the crisp bacon crumbles. Can't wait to try the toppings in the recipe though... I will definitely make this again.

I loved the look of this recipe but changed everything due to a guest's restrictions and it was still great! I omitted butter, almonds, half and half, 2 teaspoons olive oil, and bread crumbs. I used fat free canned milk, olive oil spray (my own atomizer), and reduced sodium/fat chicken broth. It was outstanding. Friends and family raved.

I made this exactly as described. It was great. the topping makes it. Great flavor and filling.

I absolutely loved this soup!! Definitely on my favorite list!

I only thought this was good, but nothing special. As another reviewer said, the cauliflower burned around the edges and made the soup a tan color. It still tasted good, but I don't think I will make again any time soon.

One of the best soups I've ever made. Will make this forever. I used boiled sliced ham instead of prosciutto as I'm not a big prosciutto fan & it's expensive. Immersion blender worked great instead of messing with blender. Made double the topping. So good!

Delicious! I hate cauliflower, but I loved the flavor of this soup. The texture was a little thin, so maybe next time I would omit the cup of water until after blending to ensure a thicker soup.

Very good soup! Subed Fat-Free 1/2&1/2. Topings are devine; used center cut bacon instead of prosciutto. Really hearty for not a lot of calories, perfect for a cold day! May roast at a lower temperature next time.

Now that I've made this twice, it still gets just three stars bur for different reasons. I cut the florets bigger, used more oil and reduced the roasting temperature to 400F to reduce charring, but found that a certain degree of caramelization is inevitable. The soup color was lighter this time but still not the creamy, off-white color in the picture. CL does get points for endearing me to cauliflower as I found the smaller, crispier pieces to be quite delicious (ahem); but once again I had to halve the recipe as even the largest heads I can find do not equal 8 cups of florets (an actual weight would be helpful here). I also found the 20-minute simmering step to be unnecessary and put the roasted florets, sauteed onions, half-and-half and some broth directly into the food processor, returning it to the saucepan with the rest of the broth and some 1% milk to heat thoroughly. A cup of this soup with a half CL Grilled Gruyère and Olive Tapenade Sandwich makes for a lovely supper.

This recipe is FANTASTIC!!! I did make a couple of dietary changes. I used evaporated milk instead of half & half, and i omitted the bread (have gluten issues). Even my picky child loved this soup!

This recipe is amazing...and obviously healthy. I can't use the exact words my husband used to describe it...suffice to say, he loved it so much, he used his most powerful adjective! Great for a cold winter night.

This is wonderful I followed the recipe exactly and it was wonderful it was very rich but at the same time not heavy and really not that hard to whip up after work

This was good.. though without the topping it would be pretty bland.

Really good soup. I swapped olive oil for butter and I skipped the ham and substituted Trader Joes Turkey Bacon which I added in when making the topping. Also, added a teaspoon of liquid smoke. Also, I used an immersion blender rather than try and transfer hot soup to a blender.

This was really rich and had fantastic flavor. The breadcrumb topping is not to be skipped!

I found this even better than it sounded; though I did modify it quite a bit. I added a cup of leftover ham-hock/collards stock in place of one cup of the chicken stock. I'm pretty sure it added even more smoky flavor to the soup. To make it easier, I also didn't bother with the breadcrumbs and instead topped it with some chopped bacon. I also used a heat-proof metal-shaft hand blender rather than futzing with the blender. Keep a close eye on the cauliflower when roasting; the times they list are pretty long and it can go from roasted to burned pretty quickly. I'd also ensure you fully dry your cauliflower to ensure it doesn't steam when roasting.