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Healthy Creamy Roasted Cauliflower Soup
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Brief Description
Healthy roasted cauliflower soup is velvety smooth and full of flavor thanks to the roasted cauliflower with onion and extra garlic.
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Main Ingredient
Cauliflower
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Category: Soups
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Nutrition Facts Amount per serving 1 cup Calories 286 Fat 24g Protein 6g Total Carbs 12g Net Carbs 9g Fiber 3g Sugar 4g
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Posted By: newtownsqkitty
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Posted On: Dec 31, 2020
Number of Servings:
Ingredients:
- 1 heads - cauliflower cut into florets /6 cups
- 3 tablespoons - olive oil
- 3/4 teaspoons - Sea salt
- 1 slices - small onion sauteed
- 4 cloves - garlic sautee, use more
- 1 tablespoons - thyme
- 4 cups - chicken broth
- 8 ounces - cream cheese cubed
- 1/4 teaspoons - pepper or more
- 1 heads - cauliflower cut into florets /6 cups
- 3 tablespoons - olive oil
- 3/4 teaspoons - Sea salt
- 1 slices - small onion sauteed
- 4 cloves - garlic sautee, use more
- 1 tablespoons - thyme
- 4 cups - chicken broth
- 8 ounces - cream cheese cubed
- 1/4 teaspoons - pepper or more
Directions:
1. Preheat the oven to 425 degrees F (218 degrees C). Large cast iron skillet lightly greased.
2. In a large bowl, toss the cauliflower florets with 2 tablespoons (30 mL) olive oil and 1/4 teaspoon (1 g) sea salt. Roast in the oven for about 30 minutes, until browned on the edges and very soft.
3. Heat the remaining tablespoon of olive oil in a pot or dutch oven over medium heat.
4. Add the garlic and thyme. Saute for about a minute, until fragrant.
Add the chicken broth and roasted cauliflower. Bring to a boil, then reduce to a simmer. Simmer for 5 to 10 minutes.
5. Use an immersion blender to puree the cauliflower, until smooth.
6. With the soup on low heat, add the cream cheese cubes. Use the immersion blender again to help the cream cheese melt into the soup, until smooth.
7. Add 1/2 teaspoon sea salt (2 g) and 1/4 teaspoon (1 g) black pepper, adjusting to taste as needed.
8. Add salt and pepper to taste.
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