Soups & Stews
Free recipe
Roasted Cauliflower Soup
Bright, herb-forward cauliflower soup that proves soups cooking is about restraint, not shortcuts.
***** 4.8 · 117 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
- Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the cauliflower soup warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
More Soups & Stews
You might also like
Soups & Stews
Members
A rustic take on lentil soup in White Wine. Expect deep, savory flavor from a short list of honest ingredients...
Soups & Stews
Members
Baked Cauliflower Soup in Herbed Oil -- the kind of soups dish that tastes like it took all day but does not.
Soups & Stews
Free
Marinated Roasted Pepper Soup, the way the soups coast does it -- generous, unfussy, and made for sharing.
Soups & Stews
Members
This leek soup with Roasted Peppers leans on good olive oil, bright acid, and fresh herbs -- simple ingredient...