Gourmet's Roasted Cauliflower Soup

I had a head of cauliflower and cream cheese to use up and first found this recipe as a vegan recipe, then found the Gourmet Magazine recipe on epicurious, and then this copy here. I cut the recipe in half as I don't need to cook 2 heads of cauliflower. I originally roasted it-the one recipe had you broiling it-please! I'm not even sure my broiler is functional, and I didn't want black cauliflower and a broiler pan to clean. After I finished roasting it, I added water, the garlic cloves, a bit of onion, and the top of a yellow bell pepper cooked it for 30 minutes, and then added some non-fat milk so I could blend it. It was more bland than baby food-and that's really hard to accomplish. I added some Reduced Sodium Better Than Bouillon Chicken Base, and half a TBSP of Gibson's Roasting Salt (recipe is on this site), and about 7 oz. of cream cheese and then blended it again. That made all the difference. It's pretty thick-almost like a gravy, but the pictures of the other recipes look pretty thick, too. It's very, very good. I thought about thinning it, but I didn't want to mess with it. I don't have any wine that would work, and I didn't really want to go that route, or the Worcesteshire Sauce route either as I'm watching my sodium. I froze two quart bags of it, and I just might use those as gravy over roast chicken, or noodles, or, who knows, mashed cauliflower. How many recipes can double as soup and as gravy? I've made worse batches of both, and whichever way I decide to use it out of the freezer, it will work beautifully, I think. This recipe's a keeper.

Delicious! I changed it up a bit... used home grown onions instead of shallots and half the cream. Added about a tablespoon and a half of Worcester and a 1/2 cup of white wine. Served with some crusty bread and parmesan cheese on top! Even the boyfriend (who kept saying "but I don't like cauliflower") ate his whole bowl!

Wonderful! Added more garlic and used homemade chicken stock. Next time I think I will increase the shallots too. To reduce calories, I used fat-free half and half. A stick blender makes the soup so easy to prepare. When roasting the vegetables I like to spray the baking sheet to keep the veggies from sticking. I added Tabasco sauce at the table and it helped pop the flavor. So so good!

This was a super simple soup to prepare, smelled amazing while cooking, and tasted great! I did add about 1/2 cup cheese at the end, onion instead of shallot, and homo milk instead of cream (1.5 cups). Parmesan would be nice in it too I think.

This was fantastic! I halved the recipe but used 6 cloves of garlic and no shallots. I used homemade chicken stock and it was delicious. I did add a dash of worchestershire sauce and a dash of nutmeg at the end when I added 1 cup of whole milk. I really liked the roasted cauliflower flavour. No cheese needed in this soup! Will make this again and again.