Friday, November 15

Roasted Cauliflower and Rosemary Soup

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Roasted Cauliflower and Rosemary Soup Recipe

By Tammy Algood Published: May 1, 2015

  • Yield: 6 Servings



  1. During the last 5 minutes of cooking using the recipe for Roasted Cauliflower, place the oil in a medium stockpot over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes.
  2. Remove the Roasted Cauliflower from the oven and allow to cool slightly. Add the garlic to the stockpot and cook, stirring constantly, for 1 minute. Add the stock, salt and pepper. Increase the heat to high and bring to a boil.
  3. Add the roasted cauliflower and return to a boil. Reduce the heat to low and simmer uncovered for 3 minutes. With an immersion blender, puree the soup until smooth. Stir in the rosemary and cook an additional 3 minutes. Serve warm.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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