Roasted Cauliflower Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 162.0
- Total Fat: 8.7 g
- Cholesterol: 12.3 mg
- Sodium: 860.6 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.7 g
- Protein: 13.3 g
View full nutritional breakdown of Roasted Cauliflower Soup calories by ingredient
Number of Servings: 5
Ingredients
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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 tablespoon thyme, chopped
3 cups vegetable broth
1 1/2 cups aged white cheddar, shredded
1 cup milk or cream
salt and pepper to taste
Directions
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 and season with salt and pepper.
Mix in the milk and remove from heat.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user KRH6446.
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 and season with salt and pepper.
Mix in the milk and remove from heat.
Serving Size: 5
Number of Servings: 5
Recipe submitted by SparkPeople user KRH6446.