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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 146 Calories

Ingredients

• ⅛ teaspoon salt
• ⅛ teaspoon ground black pepper
• 4 cups cauliflower florets
• ⅛ teaspoon garlic powder
• 1 tablespoon chopped fresh parsley (Optional)
• 1 tablespoon olive oil, or more to taste
• 2 tablespoons shredded Gruyere cheese
• ⅔ cup low-sodium vegetable broth, or as needed

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.