Caramelized Cauliflower Soup

Caramelized Cauliflower Soup

Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 90 min

Prep Time: 15 min | Cook Time: 75 min


Roasting cauliflower brings out its richness and sweetness, so don't be tempted to remove it from the oven until it's a dark golden brown.

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 126
% Daily Value*
Total Fat 2.4g 4%
Saturated Fat 0.5g 3%
Sodium 239mg 10%
Total Carbohydrate 24.0g 8%
Protein 5.7g 8%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 large head of cauliflower
  • Vegetable cooking spray
  • 1 head of garlic
  • 1 teaspoon olive oil
  • 1 large russet potato, peeled and diced
  • 1 large yellow onion, diced
  • 1 teaspoon garlic, minced
  • 1 bay leaf
  • 1 quart water
  • 1 teaspoon reduced-sodium soy sauce
  • Freshly cracked black pepper

Step by Step:

  1. Preheat oven to 425° F. Cut cauliflower into 1 inch pieces, place on a baking sheet sprayed with cooking spray.
  2. Cut top 1/2 inch off the garlic bulb and place on a small piece of aluminum foil.
  3. Drizzle olive oil over garlic and wrap to close.
  4. Place on baking sheet and bake 45 minutes to 1 hour, or until cauliflower is golden brown and garlic is softened.
  5. In a large Dutch oven or stockpot sprayed with cooking spray, cook onion about 3 minutes, or until translucent.
  6. Add garlic and cook 30 seconds. Add cauliflower, potato, water, and bay leaf and bring to a boil over medium-high heat. Reduce heat and simmer 15 to 20 minutes or until potato is tender.
  7. Remove bay leaf and puree in batches, squeezing the roasted garlic into the first batch, until smooth.
  8. Return mixture to pan and heat until hot. Adjust seasoning with soy sauce and pepper.