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Roasted Cauliflower Soup


Roasted Cauliflower Soup

Roasted Cauliflower Soup

Photo of Roasted Cauliflower Soup © Diana Rattray
This curry-spiced roasted cauliflower soup is creamy and delicious. For a pleasant tang, add the lime juice and top with cilantro or green onion. It's a wonderful lunch soup with sandwiches, or serve as a soup course at a special dinner party.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: Serves 6


  • 1 medium head cauliflower, broken into florets
  • 1 small onion, chopped
  • 2 1/2 teaspoons curry powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cumin
  • 3 tablespoons olive oil
  • 3 cups vegetable broth or chicken broth, or a combination
  • 1 1/2 cups light cream
  • 2 teaspoons lime juice, optional
  • salt, to taste
  • chopped green onion, cilantro, or parsley, for garnish


Line a large baking pan with foil; spray lightly with cooking spray. Heat oven to 425°.

Toss the cauliflower florets with the chopped onion, curry powder, pepper, and cumin. Drizzle with the olive oil and toss to coat lightly.

Spread out on the baking pan and cook for about 20 to 30 minutes, turning frequently, until tender.

Put in a large saucepan with the broth. Bring to a boil. Cover and simmer for 5 to 10 minutes, or until very tender. Add the cream and continue cooking for 1 minute longer. Blend in batches. Add lime juice if desired, and season to taste with salt and pepper.

Ladle into bowls and garnish with parsley, chopped green onion, or cilantro.

Serves 5 to 6.

Similar Recipes:
Curry Roasted Cauliflower
Roasted Cauliflower With Parmesan Cheese
Cauliflower and Cheese Bake
Cauliflower Casserole
Cauliflower and Cheese Soup
Tangy Cauliflower

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