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Creamy Roasted Cauliflower Soup (Dairy)

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Kosher Creamy Cauliflower Soup

Kosher Creamy Cauliflower Soup

Giora Shimoni
My kids love cauliflower, and they love soup. So I thought to give cauliflower soup a try in my home. After looking at a bunch of different cauliflower soup recipes, I put together this easy, creamy, roasted version of the soup. Roasting the cauliflower first brings out its best flavor. And kids always seem to prefer smooth blended soups. And, most importantly, I like quick and easy-to-prepare recipes. I hope you and your family will enjoy this kosher dairy soup.

Prep Time: 5 minutes

Cook Time: 25 minutes

roast cauliflower: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 10-12 servings


  • 2 heads cauliflower, cut into florets
  • 1 onion, peeled and chopped
  • 8 garlic cloves, peeled and chopped
  • 1/4 cup olive oil
  • 6-8 cups vegetable stock or pareve chicken stock
  • 2 Tbsp. fresh dill, chopped
  • salt
  • white pepper
  • 1 cup light cream


1. Preheat oven to 300°F (150°C). Place cauliflower florets, onion and garlic in a bowl. Mix the vegetables with the oil until even coated. Place the vegetables on a cookie sheet lined with parchment paper, preferably on the lowest rack in the oven so it won't burn. Roast for 60 minutes, turning them over after 20 minutes. Remove from the oven and let cool.
2. In a soup pot, heat the soup stock. Add the roasted vegetables. Add the dill, salt and pepper.
3. Bring the soup to a boil, then simmer on low heat, covered, for 30 minutes.
4. Remove from heat. Use an immersion blender to puree the soup until smooth.
5. Return to the heat. Stir in the cream. Season with more fresh chopped dill, salt and pepper according to taste. Cook until just heated through.

Note: If the soup is too thick for your taste, it can be thinned with water to desired consistency.

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