Roasted Cauliflower Soup


  • 2 heads cauliflower, separated into florets
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 1.5 tablespoon olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 2 cups heavy cream
  • salt and pepper to taste


  1. Preheat the oven to 425 degrees F. In a large bowl, toss cauliflower pieces with 1 tbsp olive oil. Spread out in a roasting pan or baking sheet with sides.
  2. Roast in the preheated oven until toasted and tender, about 30 minutes.
  3. Saute shallots and garlic with remaining olive oil.
  4. When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
  5. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
  6. Garnish with fresh grated parmesan and fresh thyme leaves.

One Comment Add yours

  1. AJ Huerter says:

    Note: I like to use purple cauliflower cause it looks really cool, but you have to add your shallots at the VERY end, the acid in the shallots will react with the anthocyanin in the cauliflower (what makes it purple) and turn your soup a gross shade of grey.

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