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Oven-roasted cauliflower soup

You’ll be surprised how roasting the vegetables brings out even more flavour in this soup
Recipe provided by Dairy Farmers of Canada ©
Cauliflower soup in two white bowls placed on wooden cutting board
6 servings / 55 min 

Prep 15 min / Cook 40 min 

Ingredients 
  • 1 medium head of cauliflower, about 8 cups (2 L)
  • 1 carrot, coarsly chopped, about 1 cup (250 mL)
  • 1 tbsp (15 mL) butter, melted
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme leaves
  • 1 bay leaf
  • 900 mL to 1 L carton (about 4 cups) of no-salt-added chicken or vegetable broth
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 1 cup (250 mL) 2% milk
  • Freshly ground pepper
  • 1/4 cup (50 mL) coarsely chopped fresh dill
  • Ground sumac or coarsely grated lemon zest, (optional)
 Directions 
  1. Preheat oven to 425°F (220°C). Break cauliflower into medium-size florets. Place on a large baking sheet. Add carrots; drizzle melted butter over vegetables and toss to coat. Roast 20 to 30 minutes, turning halfway through, until vegetables are tender. Remove about ½ cup (125 mL) florets. Cut into smaller pieces to garnish soup.
  2. Meanwhile, place onion, garlic, thyme and bay leaf in a large saucepan. Cover with about 1 cup (250 mL) broth. Simmer gently for 5 minutes until onion is tender. Add roasted cauliflower, carrot, remaining broth and Dijon. Simmer gently for 7 to 10 minutes until vegetables are very tender. Stir in milk. Discard bay leaf.
  3. Cool soup slightly. Purée in batches until smooth. Return to saucepan. Season with pepper. Garnish with small cauliflower florets, dill and sumac or lemon zest.
Nutritional info per serving (1 of 6) 
  • Calories 100
  • Protein 7 g
  • Total Fat 4 g
    Saturated Fat 2 g
    Cholesterol 9 mg
  • Carbohydrates 12 g
    Fibre 3 g
    Sugars 5 g
    Added sugars 0 g
  • Sodium 129 mg
  • Potassium 553 mg