Creamy Roasted Cauliflower Soup
User Reviews
5
6 reviews
Excellent
Creamy Roasted Cauliflower Soup
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We love making this cozy and creamy roasted cauliflower soup. Roasting the veggies makes them over-the-top flavorful, giving the cauliflower a creamy potato soup vibe. Delicious!
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Ingredients
- 1 cauliflower approx. 2-3 pounds, large head
- 1 onion white or yellow, medium
- 5 cloves garlic
- 2-3 TBSP extra virgin olive oil or avocado oil
- salt to taste
- black pepper to taste
- 4 cups vegetable broth
- ½ cup heavy cream
- 4 oz cheddar cheese freshly grated, white, optional
- scallions for topping, or chives or parsley
Instructions
- Preheat oven to 400°F.
- Roughly chop cauliflower into chunks/florets and peel + chop onion into 8 sections. Peel garlic and lightly smash/smush with a blunt object, like a wine bottle. Add to a rimmed baking sheet and toss with 2-3 TBSP oil. Season lightly with salt and pepper (we'll add extra seasoning to taste later).
- Roast on the center rack for 25-35 minutes, until edges are golden and veggies are tender and almost caramelized. If you'd like a fun garnish, snag a few florets off the tray and set aside for later.
- Let's get blending! If you're using an immersion blender (they're so handy!) transfer veggies to a dutch oven or large pot and add broth. If using a regular blender or food processor, divide veggies into 3 batches. Add 1/3 of the veggies to your processor/blender along with a cup of broth, careful not to overfill. Blend until smooth and transfer each batch to your pot. Now that the broth and veggies are in ze pot, warm it up to a light boil then reduce to simmer and cook for 20-30 minutes, stirring occasionally.
- Once your soup is ready, swirl in 1/2 cup of heavy cream and optional cheddar. Give it a taste and add any additional seasoning desired (salt, pepper, etc...). Ladle into bowls and enjoy hot with your choice of toppings from the list below.
- The leftovers are fantastic the next day so feel free to tuck some into the fridge for later!
Notes
- I used veggie broth to keep things vegetarian but chicken broth/stock may be used as well!
- Tasty Topping Options:
- Crispy Roasted Shawarma Chickpeas
- Garlic Parmesan Chickpeas
- Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!
- pesto
- croutons
- roasted cauliflower florets
- Crispy Roasted Shawarma Chickpeas
- Garlic Parmesan Chickpeas
- white cheddar or parmesan cheese
- a dollop of Greek yogurt or sour cream
- bacon or veggie bacon bits
- chopped green onion or chives
- crushed red pepper flakes
Nutrition Information
Show Details
Calories
343kcal
(17%)
Carbohydrates
15g
(5%)
Protein
11g
(22%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Cholesterol
71mg
(24%)
Sodium
1172mg
(49%)
Potassium
535mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1220IU
(24%)
Vitamin C
72.5mg
(81%)
Calcium
269mg
(27%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 71mg | 24% |
| Sodium | 1172mg | 49% |
| Potassium | 535mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1220IU | 24% |
| Vitamin C | 72.5mg | 81% |
| Calcium | 269mg | 27% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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