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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.5
  • Total Fat: 28.3 g
  • Cholesterol: 52.0 mg
  • Sodium: 1,084.1 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 18.1 g

View full nutritional breakdown of Roasted Cauliflower and Cheddar Soup calories by ingredient
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Roasted Cauliflower and Cheddar Soup

Submitted by: BJUBILEE
 Roasted Cauliflower and Cheddar Soup

Introduction

This recipe was posted by Kevin Lynch at the Closet Cooking with a few changes This recipe was posted by Kevin Lynch at the Closet Cooking with a few changes
Number of Servings: 4

Ingredients

    1 small head cauliflower, cut into florets
    2 tablespoons oil
    salt and pepper to taste
    1 tablespoon oil
    1 medium onion, diced
    2 cloves garlic, chopped
    1 teaspoon thyme, chopped
    3 cups vegetable or chicken broth
    1 1/2 cups cheddar cheese, shredded
    1 cup coconut milk
    salt and pepper to taste

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Directions

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Add the broth, and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
Puree the soup until it reaches your desired consistency with a stick blender.
Mix in the cheese, let it melt without bringing it to boil again.
Mix in the milk, season with salt and pepper and remove from heat.


Serving Size: 4






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