Creamy Roasted Cauliflower Soup Recipe

• servings: 2 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 large cauliflower head (chopped)

1 tablespoon olive oil

1 teaspoon salt (divided)

2 tablespoons butter

1 tablespoon minced garlic

½ yellow onion (diced)

4 cups chicken broth OR vegetable broth

¼ teaspoon crushed red pepper flakes

½ cup heavy cream (or whole milk)

1 tablespoon fresh-squeezed lemon juice

sharp cheddar cheese (see note)

Directions

Prepare the cauliflower

Preheat oven to 425 degrees. Toss cauliflower with olive oil and 1/4 teaspoon salt.

Arrange cauliflower in a single layer on a baking sheet. Bake for 25 minutes til caramelized. Remove from oven and set aside.

Prepare the soup

In a soup pot, melt butter over medium heat. Stir in garlic and onions for 2-3 minutes til onions are tender and translucent.

Gradually add broth and bring to a boil. Stir in remaining 3/4 teaspoon salt, red pepper flakes, and cauliflower. Reduce heat to a high simmer and cook 15 minutes longer.

Transfer mixture to a blender along with heavy cream. Pulse until very smooth.

Return mixture to soup pot, stir in lemon juice. Taste, add salt and pepper if needed and garnish with cheese and fresh herbs (parsley, green onions, or thyme are my favorites here!) and serve.

Nutrition

• Calories: 392 kcal
• Total Fat: 30 g
• Saturated Fat: 15 g
• Cholesterol: 83 mg
• Sodium: 3174 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 7 g
• Total Sugars: 12 g
• Protein: 8 g