Roasted Vegetable Soup, 3 Ways recipe

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Ingredients

4 cups cauliflower florets
1 tablespoon olive oil, or more to taste
⅔ cup low-sodium vegetable broth, or as needed
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 tablespoons shredded Gruyere cheese
1 tablespoon chopped fresh parsley

Nutrition Info

145.5 calories
carbohydrate: 12.6 g
cholesterol: 7.4 mg
fat: 9.2 g
fiber: 5.1 g
protein: 6.1 g
saturatedFat: 2.2 g
servingSize: -
sodium: 296.4 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower with oil and spread in an even layer onto a foil-lined baking sheet.

  2. Roast in the preheated oven, stirring once, until tender, 20 to 30 minutes. Do not overbrown the cauliflower, it'll be bitter when blended into the soup.

  3. Blend roasted cauliflower, broth, salt, pepper, and garlic powder in a food processor or blender until smooth. Add more broth to reach desired consistency.

  4. Transfer soup to a small saucepan. Bring to a boil over medium heat. Remove from heat and stir in 1 tablespoon cheese until melted. Serve topped with remaining cheese and parsley.

Recipe Yield

2 servings

Recipe Note

Whipping up a creamy soup without the cream is easy when you play with different combinations of roasted vegetables, cheese, and herbs using this simple formula.

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