Roasted Cauliflower Soup

This cauliflower soup has a subtle sweetness thanks to the roasted cauliflower and garlic. Serve with salad and bread for a comforting dinner.

• Preparation Time: 10 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 10 mins
• Calories: 135 Calories

Ingredients

• 1 cup milk
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1 onion, finely chopped
• 2 teaspoons garlic powder
• 1 tablespoon dry sherry
• 1 (14 ounce) can chicken broth
• 1 head cauliflower, cut into small florets
• 2 tablespoons roasted garlic-flavored extra-virgin olive oil
• 0.5 teaspoon ground black pepper
• 1.5 teaspoons salt
• 0.25 teaspoon ground nutmeg

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.

Step 3

Roast 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.

Step 4

Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown, about 10 minutes.

Step 5

Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk into the pan. Mix with a wire whisk until flour is dissolved. Bring to a boil, stirring continuously, until it thickens. Reduce heat to low and stir in sherry and roasted cauliflower. Serve as-is, or blend half and recombine with the rest of the soup for a thicker consistency.