Roasted Cauliflower Soup

/Roasted Cauliflower Soup

Roasted Cauliflower Soup

I love soup and I started a new tradition two years ago of serving Roasted Cauliflower Soup as an appetizer before Thanksgiving Dinner!
  • 4 Large heads of Cauliflower
  • Olive oil (enough to cover and coat the Cauliflower)
  •  2 tsp. Salt
  •  1/2 jar of minced garlic
  •  12 cups chicken broth
  •   4 cups heavy whipping cream
  •   2 packages of Parmesan cheese
  •   Freshly ground black pepper
  • Preheat oven to 425 degrees
  • Cut Cauliflower into 2 inch florets
  • Toss on cookie sheet with olive oil until coated
  • Add 1/2 tsp. of salt and toss into mixture
  • Add the 1/2 jar of minced garlic and toss into mixture
  • Bake uncovered at 425 degrees for 30 minutes tossing Cauliflower every 10 minutes
  • Place baked Cauliflower into large pot
  • Add chicken stock and simmer over medium heat
  • Process Cauliflower mixture in batches in food processor (Be careful…just pulse…not purée!)
  • Return cauliflower mixture to large pot and add cheese, heavy cream and remaining salt
  • Cook over low heat
Note: The first year I made this our guests loved it so much, he could hardly eat Thanksgiving dinner!
Thanksgiving Tip! Be sure to serve a beautiful RAW salad as part of the menu! Holiday meals are heavy and having a delicious raw salad as a side item will help with digestion!
Article Written By: Alyson She’d

About Alyson Shedd

Alyson is the helpmate to her husband in his pastoral ministry at Harvest Assembly of God. There Alyson and their three oldest children serve in leading worship, and Brad ministers through expository Bible preaching. Together, they are called to equip, teach, and mature the Body of Christ to lead families in an unashamed pursuit of holiness, set apart to be salt and light to a society of broken, dysfunctional homes. Through absolutely no merit of their own, Alyson and Brad live by the mercy and grace that covers them for this time they are given on this earth.

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