Roasted Romanesco Cauliflower and Chimichurri Soup

Roasted Romanesco and Chimichurri Soup
Sarah Crowder / Katie Workman /
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 6 bowls (serves 6)
Nutritional Guidelines (per serving)
214 Calories
14g Fat
17g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 bowls (serves 6)
Amount per serving
Calories 214
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 823mg 36%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 14%
Protein 8g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This was made from leftover chimichurri sauce, which is an Argentinean sauce made from herbs and garlic, with a bit of heat of you like. It's a wonderful green condiment and it can turn anything into a special dinner – a piece of broiled salmon, a sautéed chicken breast, a grilled steak. And then it can also be used in soups and stews to provide a burst of fresh seasoning, much like a pesto. You don’t have to use much to really amp up the flavor in a dish.

This will make more chuimichurri sauce than you need for this recipe, but it’s a great condiment to have in the fridge, and you will surely find ways to use the leftover sauce!


  • For the Roasted Cauliflower:
  • 2 (1-pound) heads romanesco cauliflower (or 1 (2-pound) head regular cauliflower)
  • 2 tablespoons olive oil
  • For the Chimichurri Sauce:
  • 1/2 cup flat-leaf parsley leaves (washed)
  • 2 cloves garlic
  • 1 tablespoon red wine vinegar
  • Kosher salt (or coarse salt, to taste)
  • Freshly ground pepper (to taste)
  • 1 teaspoon fresh oregano leaves (or 1/2 teaspoon dried oregano)
  • Pinch red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 6 cups less-sodium vegetable broth (or chicken broth)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. 

  3. Cut the cauliflower into florets and place in on a rimmed baking sheet. Drizzle over the 2 tablespoons olive oil and toss, then roast it in the oven for about 40 minutes until it is very tender.

  4. Meanwhile, in a food processor puree the parsley, garlic, onions, vinegar, salt and pepper, oregano, and red pepper flakes. Drizzle the 1/4 cup olive oil with the motor running, until everything is well combined. Taste and adjust the seasonings.

  5. Transfer the roasted cauliflower into a food processor or a blender and add 2 cups of the broth. Puree until it is a smooth as it can get (or as smooth as you would like it). 

  6. Transfer the pureed cauliflower into a large pot, and stir in the remaining 4 cups of broth. 

  7. Heat over medium high heat until it is heated through, then stir in 1 tablespoon of the chimichurri sauce, and taste to see if the flavor is strong enough to your liking. Slowly add more chimichurri sauce as needed.

  8. Serve hot and enjoy!

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.