• October 22, 2021

 Serves: 4  Time: 24 minutes (15 minutes roasting time, 7 minutes boiling time, 2minutes blending time)

Nutritional info (¼ recipe):     Total calories: 199      Protein: 4       Carbs: 5       Fat: 13      Fiber: 4.5

Creamy Roasted Cauliflower Soup

Cauliflower is one of the best soup ingredients, because when you puree it,

it’s naturally silky-smooth and creamy. When you roast it first, the flavor gets

amped up. All it needs for seasoning is garlic, salt, pepper, and an onion. For

extra creaminess, you’ll be adding half-and-half right before you puree the

soup and season.


  • 1 large cauliflower’s worth of florets
  • 3 cups chicken stock
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 3 minced garlic cloves
  • 1 cup half-and-half
  • Salt and pepper to taste


1. Preheat your oven to 380-degrees.

2. Put cauliflower, onion, and garlic in a baking dish.

3. Drizzle on olive oil and season well with salt and pepper.

4. Roast in the oven for 15 minutes, or until the cauliflower has turned a golden color.

5. Put the roasted cauliflower, onion, and garlic in a soup pot.

6. Pour in stock.

7. Bring to a boil and let it go for 5 minutes.

8. Reduce the heat and add half-and-half.

9. Puree the soup either with an immersion blender or in a regular blender.

10. When smooth, taste, and season with more salt and pepper if necessary.

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