Roasted Cauliflower & Cheddar Soup
Ingredients
-
1
1/2 pound
head of cauliflower, cut into florets
-
3
cloves
garlic
-
2
tablespoons
olive oil
-
to taste
salt and freshly ground black pepper
-
1
medium
onion, diced
-
2
ribs
celery, diced
-
3 1/2
cups
vegetable broth
-
2
teaspoons
chopped fresh thyme
-
1
tablespoon
chopped fresh rosemary
-
1/2
cup
shredded white cheddar cheese
Instructions
- 1. Preheat the oven to 400°F.
- 2. Toss the cauliflower and garlic in olive oil, season with salt and pepper, and place on a baking sheet.
- 3. Roast the cauliflower for 20-30 minutes until lightly golden brown, then set aside.
- 4. In a large saucepan, heat olive oil and sauté the onion and celery until tender, about 5-7 minutes.
- 5. Chop the roasted garlic and add it along with the roasted cauliflower, vegetable broth, thyme, and rosemary to the saucepan.
- 6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until the cauliflower is tender.
- 7. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- 8. Stir in the cheddar cheese until melted, season with salt and pepper, and serve warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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