SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 117.1
  • Total Fat: 3.0 g
  • Cholesterol: 9.7 mg
  • Sodium: 115.2 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 7.8 g

View full nutritional breakdown of roasted cauliflower soup with cheese and mushrooms calories by ingredient
Report Inappropriate Recipe

roasted cauliflower soup with cheese and mushrooms

Submitted by: EXENEC

Introduction

I love to roast vegetables as this method of cooking really brings out their sweetness and I thought I'd combine some of my favorites. This is a thick, hearty rich soup you can make your own--add other vegetables, omit the horseradish which makes it very spicy, etc. I love to roast vegetables as this method of cooking really brings out their sweetness and I thought I'd combine some of my favorites. This is a thick, hearty rich soup you can make your own--add other vegetables, omit the horseradish which makes it very spicy, etc.
Number of Servings: 6

Ingredients

    4 c vegetable broth (I used my own, which had no sodium)
    1 lg cauliflower, broken into florets
    2 med red onions
    '3 garlic cloves (or more to taste)
    2 c mushrooms
    2 c 1% milk
    2 oz reduced fat cream cheese
    1 t fresh thyme
    1 bay leaf
    2 t horseradish (optional if you like spicy)
    salt & pepper to taste

Directions

Preheat oven to 425. Cover 1-2 baking sheets with tinfoil & spray with butter or olive oil flavored cooking spray. Combine peeled garlic, quartered onions, and cauliflower florets and coat with olive oil, S&P or spread them all out on the pans and spray more cooking oil on them with S&P. Cook until carmelized & brown (45-60 min), stirring every 15 mini. Pick the onions & garlic out as they will be ready before the cauliflower.

Add roasted vegetables to broth and herbs. Simmer 30+ minutes til very tender. Puree with immersion blender. Add milk, cream cheese, and horseradish and season to taste. Heat but don't boil.

Makes 6 1.25-c servings (or heaping cups). Serve with bread or crackers.

Number of Servings: 6

Recipe submitted by SparkPeople user EXENEC.






Great Stories from around the Web


Rate This Recipe