Loaded Cauliflower Potato Soup
Ingredients
The soup
-
4
cups
Idaho potatoes, quartered
-
½
head
cauliflower, chopped
-
6
cloves
garlic, whole and smashed
-
½
white onion
chopped
-
2
tablespoons
olive oil
-
1
tablespoon
fresh rosemary, minced
-
¼
teaspoon
salt
-
¼
teaspoon
ground pepper
-
3-4
cups
chicken broth
Toppings
-
6
strips
bacon, diced
-
¼
cup
chopped green onions
-
¼
cup
roasted red peppers
-
½
cup
shredded cheddar cheese
Instructions
- Preheat the oven to 450ºF and prepare a baking sheet with olive oil.
- Place potatoes, cauliflower, onions, and garlic on the baking sheet, drizzle with olive oil, and season with rosemary, salt, and pepper.
- Roast vegetables in the oven for 30-40 minutes, tossing halfway through.
- Set aside 1 cup of the mixed vegetables after roasting.
- Blend the remaining roasted vegetables with broth until smooth.
- Pour the blended soup into a stock pot, bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Serve in bowls and top with bacon bits, green onions, roasted red peppers, and shredded cheese.
Nutrition Facts (estimated)
Servings
6
Calories
255
Total fat
10g
Total carbohydrates
27g
Total protein
12g
Sodium
20mg
Cholesterol
20mg
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