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Roasted Cauliflower Soup
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5 from 7 votes

Roasted Cauliflower Soup with Smoked Serrano Drizzle

Roasted Caulflower Soup is cheap, easy, and surprisingly satisfying. This one is kicked up a few notches with the addition of a smoked serrano drizzle.
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main Course, Side Dish
Cuisine: American, Gluten-free
Servings: 6 Servings
Calories: 402kcal
Author: Marie Porter

Ingredients

  • 2 heads Cauliflower
  • 1 Large Onion
  • 3-4 Garlic cloves peeled
  • Olive Oil
  • Salt and Pepper
  • 3 cups Chicken Broth*
  • 1 cup Milk
  • ½ cup Dry White Wine
  • 1 cup Heavy Cream
  • ½ cup Olive Oil
  • 2 teaspoon Smoked Serrano Powder

Instructions

  • Preheat oven to 400F, line a baking sheet with parchment paper or foil.
  • Remove any leaves from the cauliflower, chop into large florets.
  • Peel and slice onion, peel garlic..
  • Arrange cauliflower, onion, and garlic on baking sheet, drizzle generously with olive oil, sprinkle with salt and pepper.
  • Roast veggies for about 50 minutes, stirring every 15-20 minutes or so until golden brown
  • Transfer roasted veggies and garlic to a large pot. Add chicken broth, milk, and white wine, mash lightly with a potato masher.
  • Bring almost to a boil, turn heat down and simmer for 20 minutes.
  • Puree soup mixture until smooth – you may need to do this in batches, depending on the size of your food processor or blender.
  • Transfer smooth puree back to the pot, add heavy cream and stir well. Season with salt and pepper, to taste.
  • Stir smoked serrano powder into oil, drizzle over individual servings of soup.

Notes

* We used this amount of chicken broth, knowing we like our soup THICK. If you’d like a thinner soup, just add a bit more chicken stock!

Nutrition

Calories: 402kcal | Carbohydrates: 16g | Protein: 7g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 533mg | Potassium: 810mg | Fiber: 4g | Sugar: 7g | Vitamin A: 847IU | Vitamin C: 103mg | Calcium: 132mg | Iron: 1mg