Roasted Cauliflower Soup
Roasted Cauliflower Soup is a lacto ovo vegetarian soup. One serving contains 137 calories, 4g of protein, and 8g of fat. This recipe serves 6 and costs 96 cents per serving. 394 people found this recipe to be yummy and satisfying. Autumn will be even more special with this recipe. Head to the store and pick up salt, ground nutmeg, dry sherry, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is brought to you by Allrecipes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is pretty good. Roasted Cauliflower Soup, Roasted Cauliflower Soup, and Roasted Cauliflower Soup are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1 tablespoon butter
1 head cauliflower, cut into small florets
1 (14 ounce) can chicken broth
1 tablespoon dry sherry
3 tablespoons all-purpose flour
2 teaspoons garlic powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1 cup milk
2 tablespoons roasted garlic-flavored extra-virgin olive oil
1 onion, finely chopped
1 1/2 teaspoons salt
Equipment:
oven
roasting pan
sauce pan
frying pan
whisk
Cooking instruction summary:
Preheat oven to 450 degrees F (230 degrees C). Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside. Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes. Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency. Kitchen-Friendly View
Step by step:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place the cauliflower in a small roasting pan.
3. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
4. Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes.
5. Remove from the oven and set aside.
6. Melt the butter in a large saucepan over medium heat.
7. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
8. Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan.
9. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower.
10. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.
Nutrition Information:
covered percent of daily need
