Cauliflower Soup
Ingredients
-
1
large head
Cauliflower (cut into florets, ~6 cups florets)
-
3
tbsp
Olive oil (divided)
-
¾
tsp
Sea salt (divided into ¼ tsp and ½ tsp)
-
4
cloves
Garlic
-
1
tbsp
Fresh thyme
-
4
cups
Chicken broth, reduced sodium (or vegetable broth for vegetarian option)
-
8
oz
Cream cheese (softened at room temperature, cut into cubes)
-
¼
tsp
Black pepper (to taste)
Instructions
- Preheat the oven to 425°F (218°C) and prepare a baking sheet.
- Toss cauliflower florets with 2 tablespoons of olive oil and 1/4 teaspoon of sea salt, then roast for about 30 minutes until browned and soft.
- In a pot, heat the remaining olive oil over medium heat, then add garlic and thyme, sautéing until fragrant.
- Add the chicken broth and roasted cauliflower to the pot, bring to a boil, then reduce to a simmer for 5 to 10 minutes.
- Use an immersion blender to puree the soup until smooth, optionally reserving some florets to add back later.
- Add cream cheese cubes to the soup and blend again until smooth.
- Season with the remaining sea salt and black pepper to taste.
Nutrition Facts (estimated)
Servings
5
Calories
286
Total fat
24g
Total carbohydrates
12g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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