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Roasted Cauliflower Soup

Yields7 Servings

 1 large head cauliflower, cored and roughly chopped
 3 garlic cloves
 3 tbsp olive oil, divided
 ¼ tsp black pepper
 ¼ tsp salt
 1 medium yellow onion, medium dice
 2 medium carrots, medium dice
 2 celery stalks, medium dice
 1 dried bay leaf
 ¼ tsp dried thyme
 ¼ cup whole wheat flour
 4 cups vegetable broth, low sodium
 1 cup 1% milk
 ½ cup white cheddar cheese, reduced fat, shredded

Preheat oven to 400 degrees.


Core and chop cauliflower (or tear into pieces with your hands). Spread cauliflower and whole garlic cloves in a single layer on baking sheet. Drizzle 1 tablespoon olive oil on top and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Toss to evenly coat.


Roast cauliflower for 20 minutes; turning halfway through. Set aside to cool.


When garlic cloves are cool enough to handle, remove skin and finely chop.


While cauliflower roasts, medium dice onion, carrots and celery.


In a large pot heat 2 tablespoons olive oil over medium heat. Add onion and cook for 2-3 minutes, until they begin to soften.


Add carrots and celery, cook for 5 minutes.


Add chopped garlic, cauliflower, bay leaf, dried thyme and flour. Mix to combine. Cook until flour is well mixed in and begins to disappear, about 2 minutes.


Add vegetable broth, stir well, bring to a simmer. Cook for 10 minutes.


Stir in milk and cheese and continue mixing until cheese is melted, 2-3 minutes.


Discard bay leaf before serving.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 172
% Daily Value *
Total Fat 8g13%

Saturated Fat 2g10%
Cholesterol 6.3mg3%
Sodium 361mg16%
Total Carbohydrate 20.4g7%

Dietary Fiber 4.2g17%
Sugars 10.1g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.