Description
This Roasted Cauliflower Soup is rich and flavorful with sweet caramelized cauliflower, creamy cheddar, and roasted garlic. Perfect for a quick dinner or a warm and healthy meal.
Ingredients
Scale
- 12 cups cauliflower florets (about 1½ large heads, 900 g)
- 4 garlic cloves, whole and peeled
- ¼ cup olive oil
- 1 tbsp kosher salt
- ¾ tsp coarse ground black pepper
- ⅛ cup olive oil
- 1 medium yellow onion, diced
- 1 tsp paprika
- 4 cups low-sodium vegetable broth
- ¾ cup freshly shredded white cheddar cheese
- fresh parsley, chopped (for garnish)
- olive oil (for garnish)
Instructions
- Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with foil, lightly coat with cooking spray.
- Place the cauliflower florets and whole garlic cloves on the baking sheet. Drizzle with olive oil and season with kosher salt and black pepper. Toss to coat and spread evenly. Roast for 25 to 30 minutes, tossing every 10 minutes, until the cauliflower is tender and caramelized.
- Remove the baking sheet from the oven and set aside.
- In a large pot over medium heat, add olive oil. Once heated, add diced onion and paprika. Cook and stir until the onion is translucent, about 5 minutes.
- Blend the cooked onion mixture with the vegetable broth, roasted garlic cloves, and two-thirds of the roasted cauliflower until smooth.
- Pour the blend back into the pot and warm over medium heat for a few minutes. Gradually stir in the shredded cheddar cheese until fully melted.
- Remove from heat, ladle into bowls, and garnish with reserved roasted cauliflower, parsley, and olive oil if desired. Serve warm.
Notes
Feel free to adjust the spice level by adding more or less paprika.
The soup can be stored in the refrigerator for up to 3 days, and reheats well on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 20mg