Kitchen notes · a little help before you start
Roasted Cauliflower Soup
Roasted Cauliflower Soup brings together cauliflower, reduced sodium chicken broth, and dried thyme. Arrange the food in the layer the method calls for. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Soups & stews
A few quick notes
1. Give the food its space
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
2. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
3. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
Get to know the ingredients
Cauliflower
Look at how this ingredient comes into the method: Add cauliflower and whole garlic cloves to baking tray.
Reduced sodium chicken broth
Look at how this ingredient comes into the method: Reduce heat to low and slowly whisk in chicken broth, onion powder, thyme, nutmeg and cayenne pepper.
Dried thyme
Look at how this ingredient comes into the method: Reduce heat to low and slowly whisk in chicken broth, onion powder, thyme, nutmeg and cayenne pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Roasted Cauliflower Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: For a thinner soup, stir in additional chicken broth or milk to reach desired consistency. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
A few questions you might have
What should I get ready before starting?
Set out the oven, dutch oven, pot, and blender. Read the first preparation step before you get going: Preheat oven to 450°F.
Which little step is worth remembering?
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
What check should I look for as it cooks?
Keep this part of the method in view: Add cauliflower and garlic and bring to a boil, whisking constantly, then reduce to a simmer for 5 minutes or until thickened.
Is there another preparation step to plan for?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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