Roasted Cauliflower Cheese Soup - "Loaded Fauxtato Soup"
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 143.1
- Total Fat: 12.6 g
- Cholesterol: 24.5 mg
- Sodium: 480.8 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.9 g
- Protein: 5.3 g
View full nutritional breakdown of Roasted Cauliflower Cheese Soup - "Loaded Fauxtato Soup" calories by ingredient
Introduction
Roasted cauliflower Cheese soup that satisfies a craving for loaded baked potato soup. Roasted cauliflower Cheese soup that satisfies a craving for loaded baked potato soup.Number of Servings: 12
Ingredients
-
2 heads of cauliflower, cored and chopped into bite-sized pieces
4 TBSP Olive oil
Salt and pepper to taste.
1/2 cup finely chopped onion
3 cloves garlic, minced
32 ounces of chicken broth
3 ounces of cream cheese, softened
3 TBSP sour cream
1/4 cup dried parsley
1/2 teaspoon dried thyme
4 ounces shredded cheddar (1 cup)
1 ounce shredded parmesan cheese (1/4 cup)
Bacon to garnish.
Tips
The carb count can be significantly lowered by changing the quantity of onion.
The cauliflower is an estimate as cauliflower by the head was not listed. I used two heads of cauliflower for this soup.
Directions
Heat oven to 350.
Toss chopped cauliflower with 2 TBSP olive oil to coat.
Spread cauliflower on a baking sheet and roast for 35 minutes or until golden brown.
In the soup pot, saute onion and garlic in remaining olive oil (or butter). Add chicken broth, cream cheese, sour cream, parsley and thyme. Salt and pepper to taste. Simmer on low heat until cauliflower is finished roasting. Stir frequently. Add roasted cauliflower and simmer 10-15 more minutes. Remove 2-3 cups of heated soup and blend to a smooth consistency. Pour back into the soup pot. Add parmesan and cheddar cheeses and heat until cheese is completely melted - 10 to 15 minutes. Garnish with bacon and a spoon of cheese. Serve hot.
Serving Size: Makes about 12 1/2-cup servings.
Toss chopped cauliflower with 2 TBSP olive oil to coat.
Spread cauliflower on a baking sheet and roast for 35 minutes or until golden brown.
In the soup pot, saute onion and garlic in remaining olive oil (or butter). Add chicken broth, cream cheese, sour cream, parsley and thyme. Salt and pepper to taste. Simmer on low heat until cauliflower is finished roasting. Stir frequently. Add roasted cauliflower and simmer 10-15 more minutes. Remove 2-3 cups of heated soup and blend to a smooth consistency. Pour back into the soup pot. Add parmesan and cheddar cheeses and heat until cheese is completely melted - 10 to 15 minutes. Garnish with bacon and a spoon of cheese. Serve hot.
Serving Size: Makes about 12 1/2-cup servings.