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Cauliflower soup with shredded cheese and chives in bowl

Cauliflower Soup

5 from 1 vote
Cozy up with our flavorful cauliflower soup! Simple sheet pan recipe for easy preparation. Enjoy the comfort and nourishing goodness!
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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Course: Appetizer, Brunch, Dinner, Lunch, Soup
Cuisine: American
Keyword: Fall, Vegetarian, Winter
Servings: 8 cups
Calories: 199kcal

Ingredients

  • 4 medium russet potatoes diced large
  • 1 head cauliflower (about 2 pounds), cut into bite-size florets
  • 3 shallots sliced
  • 2 garlic cloves sliced
  • 4 cups vegetable broth
  • 2 tbsp thyme minced
  • 2 tbsp olive oil
  • 1/3 cup heavy whipping cream (optional)
  • 1/3 cup shredded parmigiano reggiano (optional)
  • chives Finely sliced for garnish (optional)

Instructions

  • Preheat oven to 425-degree Fahrenheit. Line a rimmed baking sheet with parchment paper. Toss potatoes, cauliflower, shallots, garlic, thyme, olive oil, and salt and pepper and spread evenly on the baking sheet. Roast in oven for about 25-35 minutes or until lightly browned.
  • Once cooked add roasted veggies to a blender and blend until smooth. In a large pot combine roasted veggie mixture with the vegetable broth. Heat for about 10 minutes over medium heat or until soup is warmed.
  • Serve with a drizzling of whipping cream, shredded parmigiano reggiano, and chives.

Nutrition

Serving: 8servings | Calories: 199kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 568mg | Potassium: 717mg | Fiber: 3g | Sugar: 4g | Vitamin A: 513IU | Vitamin C: 45mg | Calcium: 97mg | Iron: 2mg