Roasted Cauliflower Soup Recipe

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Preparation Time: 15 mins
Cooking Time: 1 hr 10 mins
Servings: 4 to 6


  • 1 Large Head of Cauliflower, or 8 Cups, Cut Into Florets
  • 4 Teaspoons Olive Oil, Divided
  • Salt & Pepper To Taste
  • 3 Cloves Garlic, Minced
  • 3/4 Cup Chopped Onion
  • 4 Cups Chicken Broth
  • 1 Cup Water
  • 1/2 Cup Heavy Cream


  • 1/4 Cup Finely Chopped Pancetta
  • 1 Cup Whole Grain Bread, Cut Into Pea Size Pieces
  • 1/4 Cup Fresh Parsley Leaves


  1. Preheat oven to 425 degrees.
  2. Toss the cauliflower with 2 teaspoons of olive oil and season with salt and pepper.
  3. Spread the cauliflower onto a baking sheet, and roast for 30 to 35 minutes, stirring occasionally, until lightly golden brown and tender.
  4. While the cauliflower is cooking, heat 1 teaspoon of olive oil in a frying pan and cook the pancetta over medium heat until lightly browned, about 4 minutes.
  5. Add the breadcrumbs, stirring to mix with the oil and pancetta, then cook, stirring often until the crumbs are crisp and golden, about 5 minutes.
  6. Season with salt and pepper, toss with the parsley and set aside.
  7. Heat the remaining oil in a saucepan, and cook the onions and garlic over medium low heat until soft, about 5 minutes.
  8. Add the broth and water to the onion mixture and bring to a boil.
  9. Add the cauliflower to the saucepan, and reduce to a simmer for 20 minutes.
  10. Taste, and adjust salt and pepper as needed.
  11. Add the heavy cream to the pot and then puree until smooth and creamy in batches.
  12. Return the soup to the pot and keep warm.
  13. To serve, ladle soup into individual bowls, then top with a couple of tablespoons of the garnish.
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