Roasted Cauliflower Onion Soup
The recipe Roasted Cauliflower Onion Soup can be made in roughly 45 minutes. One serving contains 247 calories, 13g of protein, and 17g of fat. For $1.61 per serving, you get a main course that serves 4. Head to the store and pick up cauliflower, pepper, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. 38 people have made this recipe and would make it again. It will be a hit at your Winter event. It is brought to you by Dinner Mom. Overall, this recipe earns a solid spoonacular score of 79%. Roasted Garlic, Onion and Cauliflower Soup, Onion Soup With Cheesy Cauliflower, and Caramelized Three Onion, Cauliflower Soup With Basil Oil are very similar to this recipe.
Servings: 4
Ingredients:
1 medium-sized head of cauliflower
1 teaspoon fresh thyme (1/4 teaspoon dried)
2 cloves garlic, pressed
1/2 cup half and half (or milk)
2 cups low-sodium chicken broth
1 Tablespoon + 1 teaspoon olive oil, separated
1/2 large onion
Pepper
Salt
1 cup sharp cheddar cheese, shredded (low-fat recommended)
Equipment:
oven
food processor
blender
Cooking instruction summary:
Preheat oven to 400 degrees.Cut cauliflower into similar sized pieces.Chop onion into rings and then cut into fourths.Toss cauliflower and onion with 1 Tablespoon olive oil.Sprinkle with salt and pepper.Roast in oven for about 20-25 minutes. Vegetables will begin to brown on the edges.Cook the garlic and thyme over medium heat for 2-3 minutes or until fragrant.Add roasted cauliflower and onion to garlic and thyme mixture.Add 2 cups of chicken broth.Turn heat to high until mixture boils then reduce and simmer for about 15-20 minutes.Remove from heat and puree mixture with a stick blender. Or transfer to a food processor in batches.Stir in cheese and half an half.Enjoy!
Step by step:
1. Preheat oven to 400 degrees.
2. Cut cauliflower into similar sized pieces.Chop onion into rings and then cut into fourths.Toss cauliflower and onion with 1 Tablespoon olive oil.Sprinkle with salt and pepper.Roast in oven for about 20-25 minutes. Vegetables will begin to brown on the edges.Cook the garlic and thyme over medium heat for 2-3 minutes or until fragrant.
3. Add roasted cauliflower and onion to garlic and thyme mixture.
4. Add 2 cups of chicken broth.Turn heat to high until mixture boils then reduce and simmer for about 15-20 minutes.
5. Remove from heat and puree mixture with a stick blender. Or transfer to a food processor in batches.Stir in cheese and half an half.Enjoy!
Nutrition Information:
covered percent of daily need
