Roasted Cauliflower and Cheddar Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small head cauliflower, cut into florets2 tablespoons oilsalt and pepper to taste1 tablespoon oil1 medium onion, diced2 cloves garlic, chopped1 teaspoon thyme, chopped3 cups vegetable or chicken broth1 1/2 cups cheddar cheese, shredded1 cup coconut milksalt and pepper to taste
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
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
Nutritional Info 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
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