Roasted Vegetable Soup, 3 Ways
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Description
Whipping up a creamy soup without the cream is easy when you play with different combinations of roasted vegetables, cheese, and herbs using this simple formula.
Ingredients
- 4 cups cauliflower florets
- 1 tablespoon olive oil, or more to taste
- ⅔ cup low-sodium vegetable broth, or as needed
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- 2 tablespoons shredded Gruyere cheese
- 1 tablespoon chopped fresh parsley
Directions
- 1. Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower with oil and spread in an even layer onto a foil-lined baking sheet.
- 2. Roast in the preheated oven, stirring once, until tender, 20 to 30 minutes. Do not overbrown the cauliflower; it'll be bitter when blended into the soup.
- 3. Blend roasted cauliflower, broth, salt, pepper, and garlic powder in a food processor or blender until smooth. Add more broth to reach desired consistency.
- 4. Transfer soup to a small saucepan. Bring to a boil over medium heat. Remove from heat and stir in 1 tablespoon cheese until melted. Serve topped with remaining cheese and parsley.
Nutrition Facts
serving: 2 servings
calories: 145.5 kcal
carbohydrates: 12.6 g
protein: 6.1 g
saturated fat: 2.2 g
cholesterol: 7.4 mg
sodium: 296.4 mg
fiber: 5.1 g
sugar: 5.2 g