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Roasted Vegetable Soup, 3 Ways

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Recipe Summary Roasted Vegetable Soup, 3 Ways

Whipping up a creamy soup without the cream is easy when you play with different combinations of roasted vegetables, cheese, and herbs using this simple formula.

Ingredients | All Black Vapormax Flyknit 3

4 cups cauliflower florets

1 tablespoon olive oil, or more to taste

⅔ cup low-sodium vegetable broth, or as needed

⅛ teaspoon salt

⅛ teaspoon ground black pepper

⅛ teaspoon garlic powder

2 tablespoons shredded Gruyere cheese

1 tablespoon chopped fresh parsley (Optional)

Directions

Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower with oil and spread in an even layer onto a foil-lined baking sheet.

Roast in the preheated oven, stirring once, until tender, 20 to 30 minutes. Do not overbrown the cauliflower; it'll be bitter when blended into the soup.

Blend roasted cauliflower, broth, salt, pepper, and garlic powder in a food processor or blender until smooth. Add more broth to reach desired consistency.

Transfer soup to a small saucepan. Bring to a boil over medium heat. Remove from heat and stir in 1 tablespoon cheese until melted. Serve topped with remaining cheese and parsley.

Roasted butternut squash and carrots with Parmesan cheese and sage.

Roasted red bell peppers and cherry tomatoes with goat cheese and chives.

Info | All Black Vapormax Flyknit 3

prep: 15 mins cook: 25 mins total: 40 mins Servings: 2 Yield: 2 servings

TAG : Roasted Vegetable Soup, 3 Ways

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,

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