Thursday’s Recipe …. Roasted Cauliflower Soup

This soup is so yummy and so simple with only a few ingredients. I am pretty sure this is a Martha Stewart recipe but I got it from a friend.

Roasted Cauliflower Soup

cut up 1 to 2 heads cauliflower into medium size pieces, toss with a few teaspoons veg oil and sprinkle of salt

roast at 450 for 20 to 30 minutes on a baking sheet

(try not to eat all the cauliflower at this point-once you roast, you’ll never go back to steamed!!!)

cut 1-2 onions and sautee in a Tablespoon or 2 of veg oil or butter-I use oil and add a pat of butter for flavor.

add 1-2 teaspoons curry powder and roasted cauliflower

add 4-5 cups or 1 carton veg broth cook for 10 minutes

puree in blender–add more broth or water to make it as thick or this as you like.

note-My handy dandy very old vita mix is still kickin’!!

add salt and pepper to taste

I added a few pita chips on top…delicious!!!

7 Replies

Jess Mar 4th 2010

We tried roasted cauliflower for the first time last week, and my super-picky 7 year-old, who never likes anything but plain steamed veggies, LOVED it. So you’re absolutely right about never going back! We’ll have to try this soup (though she doesn’t like soup, either…)
Heather Mar 4th 2010

Please stop it with the food. I am in a constant state of hunger between the brownie waffles and now this.
Wendy Mar 4th 2010

Yum! And you are totally correct about the roasted cauliflower being delish. Almost all vegetables are better roasted as opposed to steamed. Have you tried asparagus?

I will definitely be making this. Maybe as dinner tonight. Thanks so much!
Kristen Mar 4th 2010

Wendy—Yes on the asparagus and now brussell sprouts too!!
Kristen Mar 4th 2010

Heather—-Have you seen foodgawker??? OMG
Kristen Mar 4th 2010

Jess—I don’t know why, but roasting the cauliflower makes it so much sweeter! Good luck with the soup!
Anno Mar 4th 2010

Hi there,
I make this all the time, and it’s even better if you roast a couple heads of garlic with the cauliflower….yummmmmm.