Roasted Cauliflower Soup

Total Time Prep: 40 mins. Cook: 25 mins.
Yield 8 servings
Test Kitchen Approved
Light, flavorful and easy to make, this garlicky roasted cauliflower soup is the perfect low-calorie dish to enjoy during fall's cool, crisp days.

Ingredients

  • 3 pounds cauliflower, trimmed and cut into florets
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 4 cups reduced-sodium vegetable broth
  • 1/4 cup heavy whipping cream
  • 2 tablespoons minced fresh cilantro or parsley
  • Freshly cracked pepper, for topping

Directions

  1. Preheat oven to 400°. Place cauliflower florets on a greased 15x10x1-in. baking sheet. Drizzle with 2 tablespoons oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast until cauliflower is lightly caramelized, 35-40 minutes.
  2. Heat remaining 2 tablespoons oil in a Dutch oven or stock pot to medium heat. Add onion; cook until tender, 4-5 minutes. Stir in garlic, turmeric, paprika, cumin, nutmeg, and remaining 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Cook until fragrant, 30-60 seconds longer. Add roasted cauliflower and vegetable stock; simmer until cauliflower is very tender, 15-20 minutes. Stir in cream and parsley. Puree using an immersion blender until desired consistency.
  3. Serve soup in bowls with freshly cracked pepper, if desired.

Nutrition Facts

3/4 cup: 148 calories, 10g fat (3g saturated fat), 8mg cholesterol, 715mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 4g protein.

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