Roasted Cauliflower Soup

Be the first to review
READY IN: 55mins
Recipe by Cucina Casalingo

Roasting the cauliflower for this soup brings out a rich, nutty flavor.

Ingredients Nutrition


  1. Preheat an oven to 425°F
  2. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat.
  3. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
  4. Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes.
  5. Add the heavy cream and salt; heat through.
  6. Puree the soup with an immersion blender or in batches in a countertop blender.
  7. Serve hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a