Fabulous Roasted Cauliflower Soup Recipes

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CREAMY ROASTED CAULIFLOWER SOUP



Creamy Roasted Cauliflower Soup image

This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.

Provided by Cookie and Kate

Categories     Soup

Time 1h10m

Number Of Ingredients 10

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant 1/4 teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

Steps:

  • Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  • Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
  • Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
  • Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
  • Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
  • Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Nutrition Facts : ServingSize 1 bowl (recipe based on total of 3/4 teaspoon salt and regular-not low-sodium-vegetable broth), Calories 227 calories, Sugar 7.7 g, Sodium 1043.7 mg, Fat 17 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 18.1 g, Fiber 5.3 g, Protein 5 g, Cholesterol 15.3 mg

FABULOUS ROASTED CAULIFLOWER SOUP



Fabulous Roasted Cauliflower Soup image

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Provided by TOZENUF

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h20m

Yield 6

Number Of Ingredients 10

2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon olive oil
3 cups chicken broth
1 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups heavy cream
salt and pepper to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
  • Roast in the preheated oven until toasted and tender, about 30 minutes.
  • When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  • Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

Nutrition Facts : Calories 356.5 calories, Carbohydrate 15.8 g, Cholesterol 108.7 mg, Fat 31.8 g, Fiber 5 g, Protein 6 g, SaturatedFat 18.6 g, Sodium 91.3 mg, Sugar 5.2 g

ROASTED CAULIFLOWER AND GARLIC SOUP



Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
  • In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
  • In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
  • Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

PAN-ROASTED CAULIFLOWER SOUP



Pan-Roasted Cauliflower Soup image

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 medium head cauliflower (1 1/2 lb), separated into florets
3 tablespoons olive oil
2 cups chicken broth
1 1/2 cups half-and-half
1 1/2 teaspoons chopped fresh thyme leaves
3/4 teaspoon salt
1 1/2 cups shredded Cheddar cheese (6 oz)
4 slices bacon, crisply cooked, crumbled
Additional shredded Cheddar cheese, if desired
Fresh thyme sprigs, if desired

Steps:

  • Pat cauliflower dry with paper towels so it will brown more quickly and easily. Coarsely chop into 1/2-inch pieces (about 6 cups). In 12-inch skillet, heat oil over medium heat. Spread cauliflower in single layer in skillet. Cook 8 to 10 minutes, stirring occasionally, until golden brown.
  • Stir in broth, half-and-half, chopped thyme and salt. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally, until cauliflower is tender. Remove from heat; stir in cheese until melted.
  • Carefully pour 3 cups of the soup into blender (making sure to get equal amounts of cauliflower and broth). Cover; blend on medium speed about 30 to 45 seconds, stopping blender occasionally to scrape sides, until smooth. Return to skillet with remaining soup; stir to blend. Heat just until hot if necessary.
  • Garnish individual servings with bacon, additional cheese and thyme sprig.

Nutrition Facts : Calories 470, Carbohydrate 12 g, Cholesterol 85 mg, Fat 4 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 7 g, TransFat 1/2 g

GOURMET'S ROASTED CAULIFLOWER SOUP



Gourmet's Roasted Cauliflower Soup image

Make and share this Gourmet's Roasted Cauliflower Soup recipe from Food.com.

Provided by drhousespcatcher

Categories     Cauliflower

Time 1h5m

Yield 10 cups

Number Of Ingredients 10

2 heads cauliflower
3 garlic cloves
2 shallots
2 tablespoons olive oil
3 cups chicken stock or 3 cups chicken broth
1 cup water
1 teaspoon finely chopped fresh thyme leave
1 bay leaf
2 cups heavy cream
salt and pepper

Steps:

  • Preheat oven to 425°F.
  • Cut cauliflower into 1-inch flowerets (about 10 cups).
  • In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
  • Turn frequently and remove any of the garlic and shallots if they are done soone.
  • In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
  • Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
  • Return soup to pot and stir in cream and salt and pepper to taste.
  • Heat soup over moderate heat until just heated through.
  • Note: You can easily alter the proportions of stock, water and cream to taste.

ROASTED CAULIFLOWER SOUP



Roasted Cauliflower Soup image

This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.

Provided by estkay

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h35m

Yield 6

Number Of Ingredients 7

2 heads cauliflower, broken into florets
olive oil cooking spray
¼ cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
6 cups water
salt and ground black pepper to taste

Steps:

  • Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Broil the cauliflower until browned, 20 to 30 minutes.
  • Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g

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