Roasted Vegetable Soup, 3 Ways

Roasted Vegetable Soup, 3 Ways

by Heidi Adams 2 years ago
0 (0)
25 minutes
145.5 kcal
12.6 g carbs
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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. 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. 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. 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. 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