Roasted Cauliflower Soup

Roasting the cauliflower brings out a delicious nutty flavor in this tasty soup.

20 min
Prep Time
60 min
Cook Time


  • 1 medium head of cauliflower (1½ pounds) — halved, cored, and cut into ½-inch steaks
  • ¼ cup olive oil, divided
  • Kosher salt
  • Freshly ground pepper
  • 2 large shallots, diced
  • 3 tablespoons Crystal unsalted butter, plus 1½ teaspoons for breadcrumb mixture
  • 1 bay leaf
  • 4 cups vegetable stock
  • ¼ cup Crystal whole milk
  • 1 ounce French bread baguette, torn
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons sliced almonds, toasted

Products used

  • Whole Milk

  • Unsalted Butter


  • Step 1

    Preheat the oven to 450 ºF. On a large rimmed baking sheet, toss the cauliflower with 3 tablespoons of the oil. Season with salt and pepper and roast for about 20-25 minutes, until the cauliflower is nicely browned and tender.

  • Step 2

    In a large saucepan, heat the remaining 1 tablespoon of oil. Add the shallot and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes. Add the roasted cauliflower, butter, bay leaf, and stock and bring to a simmer. Cook over moderate heat until the liquid is reduced and the cauliflower is very soft, about 15 minutes. Pick out and discard the bay leaf.
  • Step 3

    In a blender, purée the soup in two batches until very smooth. Return the soup to the saucepan and stir in the milk. Warm it over moderate heat, adding more stock for a thinner consistency, if desired. Season the soup with salt and pepper.
  • Step 4

    Meanwhile, place torn bread in a food processor; pulse 2 times or until coarsely chopped. Melt remaining 1½ teaspoons butter in a skillet over medium heat; swirl. Add breadcrumbs; sauté 5 minutes or until golden, stirring frequently. Remove from heat. Combine breadcrumbs, parsley, and toasted almonds. Divide soup between each of the bowls; top each serving with about 2½ tablespoons toasted breadcrumb mixture.