Roasted Cauliflower Soup

booch221

This quick and easy soup tastes like a cream soup without the cream!

12 ounces of cauliflower
1 medium onion
2 teaspoons of olive oil
2 cans low fat chicken broth
Salt and pepper to taste


Place cauliflower (break into florets) and onion (sliced) on a baking sheet and drizzle with 2 teaspoons of olive oil, toss, add salt and pepper. Roast in oven for 20 minutes at 450 degrees, turn over half way through. Cauliflower should get dark brown spots on it.

Add to a pot with the chicken broth. Deglaze the roasting pan with a little water and add to the pot. Simmer for 10 minutes. Puree with an immersion blender until smooth.

Makes 4 BIG servings, 100 calories each.

aunienue

Yummy, thanks.

cuppycake22

Bump!

Natalie43

I love cauliflower thx

tiffanygil

bump!

ldybugg

bump

godblessourhome

i have made a similar soup and it is soooo good! thanks for the reminder!

jojoworks

I love cauliflower and in the winter I make a "soup for the week" every Sunday. Can't wait to add this to my rotation!
thanks for sharing

shellshalla

bump

Nellie1drfl

bumpo

cmw72

Sounds tasty!

I'm looking forward to trying this one.

LoriT129

YUM! Thanks for posting! I was looking for a new way to incorporate cauliflower into our diet and this will work wonderfully. I'm excited to try it!

Tobi1013

Sounds yummy!! Thanks for posting!

Paula_Addem

yumyumyum!! Thanks!

StarryEyedGirl

thanks for sharing!

shannahrose

bump

booch221

I got this idea from Martha Stewart's TV show, except she fried the cauliflower (and didn't deglaze the pan!), used shallots instead of onion, and strained the soup through a sieve (removing all the fiber). I think my version is easier and better for you.

A lot of times I have fresh herbs left over from another recipe. A little chopped fresh Rosemary goes great on this soup, but I bet just about any fresh herb of your liking would be good.

cmw72

I made a variation on this the other night for dinner. The main difference being that I didn't roast the cauliflower.

I sauteed one large yellow onion (diced) in two tbsp EVOO for 5 minutes, then added 2 cans of low-sodium chicken broth, and about a half a cup of water. I brought that to a boil, then added two heads of cauliflower (just the florets). I let that boil for fifteen minutes, then I drained out the liquid and set it a side. I returned the cauliflower to the pot and added 1.5 cups of half and half. I used an immersion blender to liquefy the cauliflower while adding back in about half of the stock I had previously drained until it had a consistency I was satisfied with.

After ladling it into serving bowls, I inserted one broccoli floret into the center for decoration, then hit it with the pepper mill and sprinkled 1tsp of Parmesan cheese on top. I served it with pan fried lemon garlic chicken breasts and a baked roll. Everybody seemed to enjoy it, even my 3yr old daughter!

I don't have the exact numbers, but it was right around 180 calories for an 8oz serving.

booch221

Nice looking meal. How do you add pictures to your post?

barefootbabe

I made this exactly as the OP described, except doubled the batch and added a dash of tarragon. It is beautiful! Roasted vegetables have such amazing flavour, you really dont need to add any cream at all!

Thanks for the recipe :flowerforyou:

greenteadaily

DH has been on a roasted cauliflower kick. We had it at a restaurant several months ago and he's been trying to perfect his recipe every since. I think he finally hit it last night, as he said 'I could eat this every night.' I like it, but I could not eat it every night. He tends to make a giant batch each time and now I know what I'll do with much of it next time. Thanks.