Roasted Cauliflower Soup

Cauliflower is one vegetable my children unanimously enjoy. I take full advantage of this and prepare cauliflower any way I can. With our chilly Michigan winters, a cauliflower soup was just begging to be made.

This soup roasts the cauliflower first and this additional step really enhances the flavor. Adding the garlic to roast adds another deep flavor. These two enhanced flavors eliminate the need for cream or other richness (fat) to the soup. Since we use vegetable broth this is also a nice vegetarian dish.

Why Healthy

  • Cauliflower is low in fat and carbs but high in dietary fiber, folate, water, and vitamin C.
  • Cauliflower is a cruciferous vegetable and like the other cruciferous vegetables, it is known for high concentration of cancer-fighting chemicals called glucosinolates.



Yield: Serves 4

Prep Time: 10 mins

Cook Time: 40 mins


1 large Head Cauliflower
4 Garlic Cloves
1 Tablespoon Olive Oil
1 Teaspoon Fresh Thyme Leaves
Salt and Pepper
1 Teaspoon Olive Oil
1/2 Sweet Onion, Finely Chopped
1 Celery Rib, Chopped
3 Cups Low Sodium Vegetable Broth


Heat oven to 400 degrees F.
Cut the cauliflower into florets and place in a 9x13 inch baking dish, then add garlic cloves, salt and pepper to taste, thyme leaves and drizzle with the olive oil.
Toss to coat well.
Roast cauliflower for 30 minutes, tossing halfway through, until the florets are tender and are nicely colored with some brown edges.
While cauliflower is roasting, heat olive oil in a large saucepan, then add onion and celery and sauté until translucent and quite tender.
Add the vegetable broth and bring to a slight boil.
Remove 4 small florets form the cauliflower pan and set aside to use as a garnish.
Add the remaining cooked cauliflower and garlic cloves to the saucepan and let simmer briefly.
Puree the soup with a hand blender, blender or food processor.
Taste and add additional salt and/or pepper to taste.
Transfer to serving dishes and garnish with reserved florets and thyme leaves.


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