Skip to Content
Ver en Español
Menu

Grilled Cauliflower Soup

  • Save Recipe
  • Prep 15 min
  • Total 1 hr 40 min
  • Ingredients 5
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
This grilled cauliflower soup is perfect for those cold fall nights when all we want is a comforting soup to warm us up. The best part is that this is really easy, you don’t need many ingredients, it’s affordable, and it’s also perfect for vegetarians. You might think it’s strange to grill the cauliflower, but that helps bring out the flavor, so your soup will be delicious.
Jeannette Quiñones Cantore
Updated Oct 19, 2016
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 4 tablespoons olive oil, separated
  • 1 onion, finely chopped
  • 1 teaspoon pink or kosher salt
  • 1 cauliflower, washed and cut into halves
  • 4 cups vegetable broth

Directions

  •  
    1
    Wash and cut the cauliflower in two.
  •  
    2
    Put it in a rectangular baking dish. Add 2 tablespoons of olive oil and sprinkle with salt. Add 1/2 cup of water. Bake without covering at 350 °F for 1 hour.
  •  
    3
    Remove the cauliflower and let it cool down. Then, chop it into pieces and set aside.
  •  
    4
    In a big pan, heat the other 2 tablespoons of olive oil, add the onion and cook for 15 minutes over low heat.
  •  
    5
    Add the cauliflower and vegetable broth. Cook over low heat for 25 minutes.
  •  
    6
    Pour the soup into a blender, but be careful not to burn yourself. Blend until soft.
  •  
    7
    Pour the soup back into the pan and heat it up for a few more minutes before serving. Sprinkle with chopped parsley or finely chopped spring onions.
  •  
    8
    Serve with toast.

Expert Tips

  • tip 1
    If you want, you can add broccoli or another vegetable. You can also use coconut or almond milk instead of the vegetable broth.

Nutrition Information

No nutrition information available for this recipe
© 2025 ®/TM General Mills All Rights Reserved