Easy Roasted Cauliflower Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
Easy roasted vegetable packed with a lot of flavor and creaminess.
  • 1 oz Sur la Table Manchego & Roasted Garlic Seasoning Mix for 3 pounds of vegetables
  • Olive Oil
  • Butter
  • 4 cups cut up cauliflower florets (1 med. Head of cauliflower)
  • 3 cups cut up Yukon Gold potatoes
  • 3 small carrots, cut in 1” pieces
  • 1 yellow onion quartered
  • 4 cups low salt vegetable stock
  • Additional water as needed
  1. Preheat oven to 425℉
  2. Combine vegetables in a large bowl,
  3. Prepare seasoning mix according to package instructions and quantity of vegetables.
  4. Pour mix over vegetables, cover with plastic wrap and toss to coat evenly.
  5. Spread on sheet pan lined with parchment or sprayed with vegetable spray.
  6. Roast until tender, about 35 minutes, turning vegetables over at the halfway mark.
  7. Cool vegetables for about 10 minutes after removing from oven.
  8. Puree vegetables in a batches in a blender along with a cup or so of stock to blend until creamy.
  9. Pour soup mixture into a 6 qt saucepan and warm over medium heat.
  10. Add all the stock and a bit more water if you want a thinner consistency.
  11. Serve with crunchy croutons and maybe a sprinkle of cheese.
Recipe by What about the food? at https://whataboutthefood.com/easy-roasted-cauliflower-soup/