Light Roasted Cauliflower Soup

"From Cooking Light. I think some freshly grated parmesan on top would be nice."
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Ready In:
1hr 25mins




  • Preheat oven to 400.
  • Combine florets with oil; toss well. Add thyme and salt and toss well again. Arrange on a jelly-roll pan coated with nonstick spray. Bake at 400 1 hour or until golden brown, stirring after 30 minute.
  • Combine florets, 2 c broth, and milk in a blender. Process 3 min or til smooth. Pour pureed mixture into a large saucepan. Add remaining broth and pepper. Cover over medium until heated. Garnish with fresh parsley or fresh thyme, if desired.

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  1. Along with roasting the cauliflower, I also roasted a small onion and 2-cloves of garlic to add to the mix. I also added a 1/2 cup of madeira. My parents absolutely love it when I make this soup for them.
  2. Hello Kitchenslave! I think this is a very good recipe. The ONLY change I made is to change the herb from thyme to rosemary, only because that's what I had fresh, and I'd prefer to not use dried herbs whenver possible. Very simple recipe to make, with ingredients most people have on hand. Letting whoever reads this review, that the herb can be swapped out to your liking, so it's a versatile recipe too! Looking forward to having this as my meal for lunch tomorrow!


I am a former retail management slave who is now a stay at home mom who absolutely loves her job. I have an eight year old, a two year old and a nine month old who all bring their own kind of joy to my life. My favorite thing in the world is to cook. We have a real, from scratch family dinner almost every night. Please don't be offended if I somewhat change a recipe in my review. I look at recipes sort of as guidelines, and alter them according to inspiration. I've received alot of helpful advice from reviews, that's why I share what I've done differently. With my little ones I'm pretty busy, but I LOVE this site and plan on being even more active as they get older.
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