Roasted Cauliflower Soup

Roasting vegetables gives them a whole new flavor by bringing out the natural sugars as they caramelize.

Serves: 4Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 head cauliflower
  • 1 chopped onion
  • 3 large carrots
  • 4 cloves garlic, minced
  • 3 Tbsp. olive oil
  • ½ tsp. salt
  • 3 cups chicken stock
  • 1 Tbsp. fresh thyme leaves
  • 1 cup milk
  • ⅛ tsp. white pepper

Directions

  • Preheat oven to 400ºF.
  • Remove leaves from cauliflower, wash, trim, and cut into florets. Peel carrots and cut into 2" pieces.
  • Toss cauliflower, onion, carrots, and garlic with olive oil in large roasting pan. Sprinkle with salt.
  • Roast for 50 minutes, until cauliflower is lightly golden, stirring twice during roasting time.
  • Scrape all of the vegetables into large soup pot. Rinse roasting pan with ½ cup chicken stock, scraping to remove browned bits. Add to soup pot along with remaining chicken stock and thyme. Bring to a simmer over medium heat; simmer for 10 minutes.
  • Remove from heat and, using an immersion blender, purée. Add milk and pepper and stir well with wire whisk. Heat until soup steams, and serve.

Recipe Information

Serves: 4

Ingredients

  • 1 head cauliflower
  • 1 chopped onion
  • 3 large carrots
  • 4 cloves garlic, minced
  • 3 Tbsp. olive oil
  • ½ tsp. salt
  • 3 cups chicken stock
  • 1 Tbsp. fresh thyme leaves
  • 1 cup milk
  • ⅛ tsp. white pepper

Directions

  • Preheat oven to 400ºF.
  • Remove leaves from cauliflower, wash, trim, and cut into florets. Peel carrots and cut into 2" pieces.
  • Toss cauliflower, onion, carrots, and garlic with olive oil in large roasting pan. Sprinkle with salt.
  • Roast for 50 minutes, until cauliflower is lightly golden, stirring twice during roasting time.
  • Scrape all of the vegetables into large soup pot. Rinse roasting pan with ½ cup chicken stock, scraping to remove browned bits. Add to soup pot along with remaining chicken stock and thyme. Bring to a simmer over medium heat; simmer for 10 minutes.
  • Remove from heat and, using an immersion blender, purée. Add milk and pepper and stir well with wire whisk. Heat until soup steams, and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat14g
Saturated Fat2.5g
Cholesterol10mg
Sodium680mg
Total Carbohydrate17g
Dietary Fiber6g
Sugars8g
Protein11g