Roasted cauliflower soup

    1 hour 20 min

    Something wonderful happens when cauliflower is roasted. It brings out a delicious sweetness that's indescribable. Roasted cauliflower is simmered with chicken stock, then pureed and blended with double cream. The perfect soup for the cold winter months. Serve with fresh crusty bread.

    191 people made this

    Makes: 6 

    • 2 heads cauliflower, separated into florets
    • 3 cloves garlic, chopped
    • 2 shallots, chopped
    • 1 tablespoon olive oil
    • 750ml chicken stock
    • 250ml water
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 500ml double cream
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 220 C / Gas 7. In a large bowl, toss cauliflower florets with olive oil, garlic and shallots. Spread out in a roasting tin or baking tray.
    2. Roast in the preheated oven until toasted and tender, about 30 minutes.
    3. When the cauliflower is done, transfer to a soup pot and pour in the chicken stock and water. Season with thyme and the bay leaf and bring to the boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
    4. Puree the soup in the pot using a hand blender, or transfer to a liquidiser 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.

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    Reviews in English (97)


    Just a quick question, could I freeze this soup if I don't add the cream?  -  18 Jan 2015


    Very very nice soup. I halved the cream, and used extra fresh made chicken stock instead of the water (why would you want to water down those great flavours?). This recipe needs a lot of salt, so don't be shy with it. Imagine with a drizzle of walnut oil, and some deep fried cauliflower florets to garnish! Yum!  -  18 Oct 2016


    Great.Easy to make. Will make again.  -  08 Sep 2015