Roasted Cauliflower Soup

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upclose of soupIt's chilly outside, so stay warm with this yummy soup!


Total Time: 1 hour

Yield: 4 servings


soup ingredients


  1. Preheat oven to 400 degrees F. Arrange florets on a cookie sheet and drizzle with oil and salt and pepper to taste.
  2. cauliflower before roasting
  3. Roast them for 20-30 minutes or until they begin to brown. Stir them a few times so that they cook evenly.
  4. cauliflower after roasting

  5. In a stock pot, heat oil over medium heat. Add onions and saute until tender. Add garlic and thyme, cooking an additional minute. Stir to prevent burning.
  6. adding thyme
  7. Add 1 cup of broth to deglaze the pan. Then add additional 2 cups of broth.
  8. deglazing pan
  9. Then add the cauliflower and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  10. adding roasted cauliflower
  11. Blend soup to desired texture, using a blender or immersion blender.
  12. adding soup to blender
    blended soup

  13. Return soup to pot (if necessary) and add cheese; stir to combine. DO NOT bring soup to a boil.
  14. adding cheese
  15. Add milk, stirring to combine. Then add salt and pepper, to taste.
  16. adding milk
    finished soup

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January 17, 20130 found this helpful

Any idea on the calorie count?

Reply Was this helpful? Yes

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