Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower Creamy Cauliflower Soup 4.6 (357) 293 Reviews 33 Photos I created this delicious and creamy cauliflower soup to bring to work for a comforting lunch in winter. I hope you enjoy it too! Submitted by Jennie Updated on September 10, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 33 33 33 33 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 head cauliflower, cut into small florets 2 tablespoons roasted garlic-flavored extra-virgin olive oil ¼ teaspoon ground nutmeg 2 teaspoons garlic powder 1 ½ teaspoons salt ½ teaspoon ground black pepper 1 tablespoon butter 1 onion, finely chopped 3 tablespoons all-purpose flour 1 (14 ounce) can chicken broth 1 cup milk 1 tablespoon dry sherry Directions Preheat the oven to 450 degrees F (230 degrees C). Place cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat. Roast cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside. Melt butter in a large saucepan over medium heat. Add chopped onion; cook and stir until lightly golden brown, about 10 minutes. Sprinkle flour over onions and stir to coat. Slowly pour chicken broth and milk into the pan. Mix with a wire whisk until flour is dissolved. Bring to a boil, stirring continuously, until it thickens. Reduce heat to low and stir in sherry and roasted cauliflower. Serve as-is, or blend half and recombine with the rest of the soup for a thicker consistency. I Made It Print 519 home cooks made it! Nutrition Facts (per serving) 135 Calories 8g Fat 13g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 135 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 12% Cholesterol 10mg 3% Sodium 969mg 42% Total Carbohydrate 13g 5% Dietary Fiber 3g 11% Total Sugars 6g Protein 4g 9% Vitamin C 46mg 51% Calcium 76mg 6% Iron 1mg 4% Potassium 397mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.