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


  • 1 head cauliflower
  • 1 chopped onion
  • 3 large carrots
  • 4 cloves garlic, minced
  • 3 Tbsp. olive oil
  • 1⁄2 tsp. salt
  • 3 cups chicken stock
  • 1 Tbsp. fresh thyme leaves
  • 1 cup milk
  • 1⁄8 tsp. white pepper


  • Preheat oven to 400°F.
  • Remove leaves from cauliflower, wash, trim, and cut into florets. Peel carrots and cut into 2-inch 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 1⁄2 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.