This is now my new favorite homemade soup, which I love to make in the fall. Serve alongside stale rolls.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 heads cauliflower, separated into florets
- 3 cloves garlic, chopped
- 2 shallots, chopped
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 cup water
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups heavy cream
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
- Roast in the preheated oven until toasted and tender, about 30 minutes.
- When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
- Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 19 g |
| Sodium | 91 mg |
| Sugars | 5 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
good.
This soup is so tasty I just don’t have enough words to sing its praises. I added some bacon bits and a little bit of shredded cheese. Ohh my goodness!!!! Just delicious and I will definitely make it again.
This was super easy but lacking a little flavor.
Delicious! I use it as a sauce also. Made butternut squash ravioli & put this on top with Parm cheese. Yum
I cut the recipe in half and used suggestions of fat-free condensed milk. The roasted cauliflower taste really comes through but it needs something else to really make it pop for our tastes. Overall it is a pleasant cauliflower soup.
I love this recipe. It was easy and very tasty as well!
Amazing! Did exactly as recipe but half the cayenne. Threw it in the blender and that worked dandy.
I followed the recipe, but found the soup have very little flavor. I then added some frozen corn and peas, but still found the soup to be very bland. Added No Salt seasoning which brought the taste up to eatable.
Lolol. I was going to take a picture. Forgot and ate it all. It will be made MANY times!!!
Used homemade turkey stock instead of chicken broth and left some of the cauliflower chunky.
I did not add shallots, because I didn’t have them. Overall my family enjoyed this wonderful soup.
Delicious, I made it exactly as the recipe calls for and I shared it with others. Wonderful comforting soup
I too did some changes. I used 2 heads of cauliflower, added 3 potatoes, used 4 cups of chicken broth plus about 1 cup of water, and just one cup of cream.
Delecious but I substituted with Chicken Bone Broth
No changes, perfect as is.
I really liked this simple quick dinner. I added a few dashes of nutmeg and a small slice of toasted garlic bread on top. Yum!
I followed this recipe and it came out well but I definitely would cut down on the thyme next time. Not sure if it was just me because everyone else thought it was great.
So yummy! Restaurant quality
This soup is very hearty, and tasty. It was also very easy to make.
It was really good. I substituted whole milk for the cream to make a few less calories. It was still tasty on a cold day with bacon and crouton toppings .
Easy. Delicious. I ran out of time after roasting the cauliflower so refrigerated it and finished the recipe the next day. Eager to enjoy leftovers!