Roasted Cauliflower Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Homemade broth can be lower in sodium and cost.

Preheat the oven to 425°F (220°C).

Cut the top quarter off a whole head of garlic and place the larger bottom half on a sheet of tin foil.

Drizzle olive oil over the garlic, seal the tin foil, and set aside.

Cut the cauliflower into smaller florets and place on a baking sheet.

Drizzle about 2 teaspoons of olive oil over the cauliflower and season with salt, black pepper, and chili powder to taste.

Toss to coat the cauliflower evenly and roast in the oven for 20 minutes.

Dice one medium onion and grate some cheddar cheese.

Remove the cauliflower from the oven, toss to cook the other side evenly, and return to the oven for another 20 minutes.

Squeeze the juice from half a lemon and set aside.

In a soup pot, add 1 tablespoon of olive oil and the diced onion, sautéing over medium heat for 5 minutes.

Add the roasted cauliflower (except for a few reserved florets) and the roasted garlic cloves to the pot with the onions and stir.

Pour in 4 cups of vegetable broth and stir to combine, then bring to a low boil and cover to simmer for 20 minutes.

After simmering, turn off the heat and blend the soup using an immersion blender until smooth, blending in intervals of one minute with breaks in between.

Add 2 tablespoons of butter, 1/2 cup of milk, and 1 tablespoon of lemon juice to the soup and stir to incorporate.

Add 1 cup of grated cheddar cheese and stir until melted and combined.

Ladle the soup into bowls and top with more cheese, a pinch of parsley, and a reserved cauliflower floret.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary