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Roasted Cauliflower Soup

Roasted Cauliflower soup, plenty of vegetables mixed in with some parmesan cheese. Roasted Cauliflower SoupChristmas preparation is in full swing.  Only 12 days left until Christmas!  How did we get here so fast?

While you’re busy baking, shopping for gifts, going to office parties and whatever else, you probably find yourself eating on the run more than you like.  Healthy eating goes by the wayside when we’re this busy.  You find yourself loaded down with cookies, cakes and all kinds of other confections and there are still several more days of these goings on.

I’m here to tell you it’s time slow down and have some soup. :)

Roasted Cauliflower SoupThis soup is loaded with roasted cauliflower, mushrooms, red bell pepper and carrots.  It’s satisfying, it’s soothing and it’s necessary.  Don’t you think so?

And it’s pretty quick to pull together.

So slow down, relax and enjoy this.  You’ll be glad you did.

I usually have roasted cauliflower in the freezer.  When it’s time for soup I just thaw the cauliflower out in the fridge.
Roasted Cauliflower Soup

5.0 from 1 reviews
Roasted Cauliflower Soup
This recipe makes about 4 cups
  • 2 cups cauliflower florets roasted
  • 1 tablespoon olive oil for drizzling the cauliflower
  • 4 cups chicken stock
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 1 cup mushrooms chopped (cremini or white button)
  • 2 carrots peeled and chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper
  • Parmesan cheese to taste
  1. ~~~Roast Cauliflower~~~
  2. Preheat oven to 499 degrees
  3. Line a rimmed baking pan with foil. Spray the foil with cooking spray.
  4. Remove the stem from 1 small head cauliflower. Cut the cauliflower into pieces leaving some of the florets in tact
  5. Drop the cauliflower in a bowl large enough so that you can mix it with oil
  6. Drizzle some olive oil on the cauliflower and with your hands mix it all together until the cauliflower is coated with oil. You want a light coating only
  7. Spread this out onto the baking sheet
  8. Bake at 400 for about 20 minutes or until it starts to brown
  9. Remove from the oven and set aside
  10. Heat 2 tablespoons olive oil in a medium saucepan
  11. Saute the chopped onion, bell pepper, mushrooms, carrots and garlic for about 8 minutes. Be careful not to let the garlic burn. Keep it sitting on top of the vegetables while cooking
  12. Add the salt and pepper and sauté a couple more minutes
  13. Add the cauliflower and the chicken stock
  14. Bring all to a boil. Carefully (don't burn your tongue) taste the liquid and add salt if needed
  15. Turn the burner down to simmer and let it simmer for 15 minutes
  16. Enjoy!

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10 thoughts on “Roasted Cauliflower Soup

  1. Liz

    What a fantastic soup! I have a head of cauliflower in the fridge and this sounds like a spectacular way to use it up. The snow is coming down like crazy now….and a bowl of soup might be perfect for tomorrow’s dinner.

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