Real Recipes From Real Home Cooks ®

roasted cauliflower soup

(1 rating)
Recipe by
Lynette !
Gulf Breeze, FL

I find at my house this only serves 2 to 2 1/2, although the recipe specifies 4. We must have heartier appetites!!

(1 rating)
yield 3 -4
prep time 15 Min
cook time 55 Min
method Roast

Ingredients For roasted cauliflower soup

  • 8 c
    cauliflower flowerets
  • 2 tsp
    olive oil
  • 1/2 tsp
    kosher salt, divided
  • cooking spray
  • 4 slice
    prosciutto or other cured ham, chopped (about 1 1/2 ounces)
  • 1 Tbsp
    unsalted butter, divided
  • 3/4 c
    yellow onion, chopped
  • 4 clove
    garlic, chopped
  • 4 c
    unsalted chicken stock
  • 1 c
  • 1/2 c
    half and half
  • 1 oz
    french bread baguette, torn
  • 1/4 c
    fresh flat leaf parsley, chopped
  • 3 Tbsp
    sliced almonds, toasted

How To Make roasted cauliflower soup

  • 1
    Preheat oven to 450 degrees.
  • 2
    Place the cauliflower in a large bowl; drizzle with oil and sprinkle with 1/4 teaspoon salt. Toss to coat. Arrange the mixture in a single layer on a jelly-roll style pan coated with cooking spray. Bake at 450 degrees for 40 minutes or until tender and browned, stirring once after 30 minutes.
  • 3
    Heat a large dutch oven over medium heat. Coat the pan with cooking spray. Add ham, cook 3 minutes or until crisp. Remove ham, drain on paper towels. Melt 1 1/2 teaspoons butter in the pan. Add onion and garlic; saute 5 minutes, stirring occasionally. Add cauliflower, stock, and water; bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
  • 4
    Remove from heat; stir in half and half. Place half of the cauliflower mixture in a blender. Remove the center piece of the blender lid to allow steam to escap; secure blender lid on blender. Place a clean towel over the opening in the blender lid to avoid splatters. Blend until smooth; pour pureed soup into a bowl. Repeat with the remaining cauliflower mixture. Stir in the remaining 1/4 teaspoon salt.
  • 5
    !Place the torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1 1/2 teaspoons butter in a skillet over medium heat; swirl. Add bread crumbs; saute for 5 minutes or until golden, stirring frequently. Remove from heat.
  • 6
    Combine ham, breadcrumbs, parsley, and toasted almonds. Ladle about 1 1/4 cups soup into each of 4 bowls; top each serving with about 2 1/2 tablespoons toasted breadcrumb mixture. Enjoy!