Roasted Cauliflower Soup

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Vintage Cookery

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Roasted Cauliflower Soup

Enjoy this filling and satisfying soup without any guilt! Blended cauliflower makes for a velvety soup with great roasted flavor and a little heat from smoked paprika.
~Chef Austin Merath


1 Head Cauliflower, Chopped

1 Onion, Sliced

4 Cloves Garlic, Minced

1/4 C Olive Oil (or Melted Butter)

Sea Salt & Pepper

Smoked Paprika

4 C Vegetable Stock

1 Bay Leaf

1-2 C Raw Milk

Croutons, Shredded Cheese, and Sour Cream for Garnish 


Step 1
Preheat your oven to 425F. Line a baking sheet with foil.

Step 2
Place chopped cauliflower, onions, and garlic into a large bowl. Pour over oil (or melted butter) and dust with salt, pepper, and smoked paprika and toss together. Place all on lined baking sheet and roast in over for 30 minuites, until veggies are dark brown, then remove. 

Step 3
Add roasted veggies & bay leaf to a large pot of stock and bring to a boil. Reduce to a simmer for 25 minutes untill everything is tender. Remove the bay leaf and transfer to a blender (or use immersion blender). Blend on highest speed (in batches if necessary). Transfer to large bowl, whisk in milk to thin soup out, just enough milk to make it the creamy consistancy that you want. Taste and seaon with salt and pepper. Garnish with croutons, cheese, and sour cream.


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