Roasted Cauliflower Soup (Or, the Dangers of Blogging About Food)


Several weeks ago, Sweet Husband and I enjoyed a cup of roasted cauliflower soup at a favorite lunch spot.  I liked it so much that I had to ask the waitress how it was made.  She obligingly described the fairly simple process, and I've been trying to replicate it, about once a week, ever since.

Last night, I think I finally got it right.  It was buttery, but not too much...mostly smooth, but chunky enough to feel like a real short, I think I've perfected it.

The problem?  After working out the recipe for so long, both Sweet Husband and I decided we're a little sick of cauliflower soup for awhile.  I'm afraid this is why I could never write a cook book--my need for variety doesn't work well with recipe testing.

But, at any rate, if you're in need of a delicious recipe for roasted cauliflower soup, here you go!

Roasted Cauliflower Soup


  • One head of cauliflower
  • 3-4 cloves of garlic
  • 2 T olive oil
  • 4 T butter
  • salt and pepper
  • About 2 cups of hot water


Set the oven to 375 degrees.  Roughly chop and rinse the cauliflower--no need to pick off the leaves even, it can all go in.  On a baking sheet, toss the cauliflower with the olive oil and plenty of salt and pepper.  Without peeling them, tuck the garlic cloves into a corner of the bake sheet as well.  Roast for about a half an hour, or until the cauliflower is fairly soft and starting to get browned.  (I sometimes bump up the heat to 400 for the last 10 minutes, depending on if I'm in a hurry.)

When the cauliflower is done, carefully dump it into a food processor or blender.  Again being careful not to burn yourself, squeeze the garlic cloves to remove the skins, and add the garlic to the food processor too.  Last, squish the butter a bit to break it up, and pop it in with the cauliflower and garlic.  A little more salt and pepper doesn't hurt at this point either.

Blend until it's all mostly smooth, adding only enough hot water to get the soup to a nice consistency.  (Truly, add the water slowly--it's much better when it's a little thick than it is when it's too thin.)

We like to have it, as we eat most soups around here, with a simple grilled cheese sandwich on the side for dunking.