Roasted Cauliflower soup
The ultimate comfort food this cheesy roasted cauliflower soup is loaded with rich, savory flavor. The perfect soup recipe to curl up with on a chilly day.
Servings: 4 Servings
Calories: 251kcal
Ingredients
- 1 1/2 pounds cauliflower
- 1 onion
- 2 Tablespoons oil divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 heads of garlic
- 4 cups chicken broth
- 1 cup cheddar cheese shredded
- 1 teaspoon dijon mustard
- 1 Tablespoon lemon juice
- For serving:
- Croutons
- Parsley or green onions
Instructions
- Preheat oven to 425º
- clean and chop the cauliflower and the onion, you don't need to be precise here as long as the pieces are roughly the same size
- Toss cauliflower and onion with 1 ½ tablespoons of the oil
- Spread evenly on a baking sheet, and sprinkle with salt and pepper
- Slice top of garlic head off to expose the cloves inside, wrap in a double layer of aluminum foil, and drizzle with remaining oil, and fold the foil over the top
- Place on the baking sheet with the cauliflower and onion, then place the baking sheet in the oven
- roast for 12 minutes, then flip vegetables over, and bake until tender, another 12-15 minutes
- Scoop tender cauliflower and onion into a large blender or food processor (depending on the size of your blender, you may need to do this in batches
- Scoop garlic cloves out of paper skins and add them to the blender as well
- Add ½ - 1 cup of the chicken broth
- puree or blend until smooth
- Transfer to a pot
- add remaining chicken broth, cheese, mustard, and lemon juice
- Heat, stirring until cheese in incorporated
- When soup is hot, serve with croutons and parsley (if desired)
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 14g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 1268mg | Potassium: 632mg | Fiber: 4g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 86mg | Calcium: 260mg | Iron: 1mg