Roasted Cauliflower Soup

This soup highlights the sweetness of roasted cauliflower and garlic. Serve this on its own for a quick lunch or with salad and bread for a satisfying dinner. Make it vegetarian by substituting vegetable broth for the chicken broth.

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

Ingredients

• 1 cup milk
• ¼ teaspoon ground nutmeg
• 1 ½ teaspoons salt
• 1 tablespoon butter
• ½ teaspoon ground black pepper
• 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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.