Tuesday, November 23, 2010

Tasty Tuesday - Roasted Cauliflower Soup

Here's an easy cold weather soup that is tasty and low in calories!  Don't let the word "cauliflower" scare you, it tastes a lot like potato soup!
Roasted Cauliflower Soup
(from Family Circle magazine)

1 Large Head Cauliflower (3 lb), cut into flowerets (10 c)
1 Large Onion, sliced
2 cloves Garlic, each halved
2 TBS Olive Oil
2 cans (14.5 oz each) Chicken Broth
1 C water
1 bay leaf
1 TSP chopped fresh thyme
1 C Half and Half
1 TSP Salt
1/8 TSP Black Pepper

1.) Heat Oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
2.) Roast in 400 degree oven for 30 minutes, stirring after 15 minutes.
3.) In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
4.) Discard bay leaf. In blender or food processor, puree soup in batches. (I used my immersion blender and pureed right in the pot) Return soup to saucepan. Stir in half and half, salt and pepper; gently heat.

Find more Tasty Tuesday recipes at Balancing Beauty and Bedlam!



  1. I love, love cauliflower soup! Never had it until a couple years ago at a hotel in Los Angeles. The chef was kind enough to send my sister his recipe.

    Happy Thanksgiving!