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Help me fix my roasted cauliflower soup

sds Dec 11, 2007 08:23 AM

The flavor is good, its just, well, bland. I roasted the cauliflower with some onion, then simmered with some potatoes, garlic and chicken broth. blended and added s/p.

Its good, but just, bland. What can I do to liven things up?

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  1. b
    bcc RE: sds Dec 11, 2007 08:48 AM

    Try some Thai spices, like lemon grass, kaffir lime leaves, and lime juice. And, perhaps, more salt.

    1. speyerer RE: sds Dec 11, 2007 08:53 AM

      This is the recipe I use. I hope it is some help.

      Roasted Cauliflower Soup
      Serves: 6

      • 5 cups cauliflower florets (1 medium head)
      • 2 garlic cloves
      • 1 large onion, finely chopped
      • 2 tablespoons olive oil
      • 2 cans (14½ ounce) chicken broth
      • ½ cup water
      • 1 teaspoon finely chopped fresh thyme leaves
      • 1 bay leaf
      • 2 cups heavy cream


      1. Preheat oven to 425°F.
      2. Cut cauliflower into 1-inch flowerets (about 5 cups).
      3. In a large baking pan toss cauliflower, garlic, and onion with oil to coat and roast in middle of oven about 30 minutes, or until golden.
      4. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender.
      5. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl.
      6. Return soup to kettle and stir in cream and salt and pepper to taste.
      7. Heat soup over moderate heat until just heated through.

      1. s
        soupkitten RE: sds Dec 11, 2007 08:55 AM

        first add a little more salt & pepper-- maybe it just needs a bit more.
        chipotle will give it a nice smoky flavor that's fabulous with cauliflower if you'd like a little spice, or you could change directions & add garam masala/curry spices.

        didn't list oil or butter among your ingredients-- is there any in this soup?

        1 Reply
        1. re: soupkitten
          cdog RE: soupkitten Dec 11, 2007 09:01 AM

          get rid of the cream...use more butter and then add olive oil with pressed lemon or lemon flavored olive oil...for the size you are making, you will need about two or three table spoons. i had it once at Hearth in NYC and will never use anything else to make soup. i don't even use stock/broth. all you need is water...

        2. 4
          4Snisl RE: sds Dec 11, 2007 09:15 AM

          I might add a touch of something acid- lemon juice, balsamic, etc. Another type of salty component might also help round out flavors (e.g. Parmesan cheese).

          1. k
            katecm RE: sds Dec 11, 2007 09:41 AM

            If you like curry flavoring, then I recommend some curry powder. It's not too unusual, but pairs beautifully.

            Another idea for keeping it milder would be a dash of nutmeg and some parmesan or, better, gruyere.

            1. hrhboo RE: sds Dec 11, 2007 10:36 AM

              Toasted cumin seeds work beautifully in cauliflower soup.

              1. rcallner RE: sds Dec 11, 2007 11:46 AM

                Lots of onion (caramelized first), some butter, good chicken broth, good salt, ground white pepper, and thyme. Drizzle with white truffle oil and/or chive oil before serving.

                1. c
                  chef4hire RE: sds Dec 11, 2007 02:08 PM

                  our kitchen secret for a simple quick fix for bland soups is a quality boullion cube (or teaspoon of base)...for cauliflower I would use a knorr vegetable flavor (not tomato veg)

                  1 Reply
                  1. re: chef4hire
                    cdog RE: chef4hire Dec 11, 2007 03:18 PM

                    chicken broth really should be avoided...kills the true taste of the vegetable...butter is the better option...and don't discount some nice lemon olive oil

                  2. Carb Lover RE: sds Dec 12, 2007 06:15 AM

                    I say add some cheese and a little more salt. Gruyere would be good...

                    1. stellamystar RE: sds Dec 12, 2007 08:06 AM

                      roast some carrots and then puree. yum!

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