Make Ahead

Creamy Roasted Cauliflower Soup

January 10, 2013
1 Ratings
  • Makes about 6 servings and doubles easily
Author Notes

Here's a nice alternative to cream of potato soup using roasted cauliflower which has become one of my favorite vegetables. Roasted garlic and some cheese really boost the flavor of this one. —inpatskitchen

What You'll Need
  • 1 nice size head cauliflower, broken into 1 to 2 inch florets
  • 1/4 cup extra virgin olive oil plus 2 more tablespoons
  • Salt and pepper for seasoning the cauliflower
  • 6 whole cloves garlic, skins left on
  • 1 medium leek, cleaned and diced
  • 2 tablespoons butter
  • 6 cups chicken or vegetable broth
  • 1/2 cup half and half
  • 2 cups cups shredded cheese ( I used 1 1/2 cups Kasseri and 1/2 cup Parmesan but use whatever you like....Fontina, Jack Cheddar etc.)
  • Croutons and parsley for garnish
  1. Spread the cauliflower florets on a large rimmed baking sheet, sprinkle 1/4 cup oil over, add a generous amount of salt and pepper and toss.
  2. Place the garlic cloves in a corner of the baking sheet and pour the 2 tablespoons of oil over.
  3. Roast the cauliflower and garlic in a 425F oven for 30 to 35 minutes until it lightly browns around the edges. At about the 15 minute mark, turn the florets with a spatula. remove from the oven.
  4. In a Dutch oven or soup pot, gently saute the leek in the butter until it softens. Add the cauliflower and squeeze the garlic out of its skin into the pot.
  5. Add the chicken broth, bring up to the boil and then simmer for 10 minutes.
  6. Cool the soup to almost room temperature and then, in batches, puree the soup in a blender and return to the pot.
  7. Bring the pureed soup just up to a simmer, stir in the half and half completely and then slowly stir in the cheese a little at a time until it melts. Garnish each bowl with a little parsley and croutons. Soup's on!!

See what other Food52ers are saying.

  • foxeslovelemons
  • creamtea
  • inpatskitchen
  • Muse

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

6 Reviews

foxeslovelemons March 6, 2013
Yum! I think soup is the only thing I'm willing to enjoy cauliflower in :) Must make this before it warms up again here in Michigan!
inpatskitchen March 6, 2013
I know what you're saying...I've found that roasting cauliflower first makes it extremely tasty. And living just a few miles away from you in Troy, we both know the temps could be in the 70s next week!
creamtea February 28, 2013
This sounds delicious; I'd love to try it with a vegetable-stock base.
inpatskitchen February 28, 2013
Thanks creamtea! I think vegetable stock would be fabulous! Please let me know how it goes if you do this!
Muse January 27, 2013
This sounds so inviting...can't wait to make your recipe on a cold Winter's day!
inpatskitchen January 27, 2013
Thank you Muse! I don't know where you are but it's sure a cold Winter day here! Please send me your feedback if you try this.