Roasted Cauliflower Soup


  • Total Time30 mins
  • Makes4 servings
Roasted Cauliflower Soup

(Photography: Sian Richards. Food styling: Ashley Denton. Prop Styling: Jen Evans.)

Chatelaine Triple Tested


  • 3 cups vegetable broth

  • 1 cup water

  • 3 cups roasted cauliflower, from our Cauliflower Tacos (link below)

  • 1/3 cup 35% cream

  • 1 tbsp lime juice

  • 2 small corn or flour tortillas

  • canola oil

  • 1/2 cup 2% Greek yogurt, divided

  • 2 tbsp mayonnaise

  • 1 tsp Dijon mustard

  • 1/4 tsp salt

  • 1 head Boston lettuce, chopped

  • 1/2 397-g pkg coleslaw

  • 1/4 cup pepitas


  • PREHEAT oven to 400F.

  • COMBINE vegetable broth with water in a large saucepan. Boil, then add roasted cauliflower (from Cauliflower Tacos) and cook until warm, 2 to 3 min. Scrape into a blender and whirl until smooth. Return to pan and set over medium-high. Stir in cream and lime juice until warmed through.

  • BRUSH tortillas with canola oil. Slice each into quarters, then cut into 1/2-in. strips. Arrange on an unlined baking sheet. Bake in centre of oven until golden, 5 min.

  • WHISK 1/4 cup yogurt with mayo, Dijon and salt in a large bowl until combined. Add lettuce and coleslaw. Toss to coat.

  • DIVIDE soup among 4 bowls. Top with remaining 1/4 cup yogurt, then pepitas and toasted tortillas. Serve with salad.

Nutrition (per serving)

Calories 370, Protein 11g, Carbohydrates 21g, Fat 30g, Fibre 6g, Sodium 913mg.
Excellent source of Vitamin C.

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