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Roasted Cauliflower Garlic Soup | Can't Stay Out of the Kitchen | delicious comfort food with roasted #cauliflower, #garlic & other veggies. This one is made creamy with cream & #cheddarcheese. #soup #glutenfree

Roasted Cauliflower Garlic Soup

Teresa Ambra
Delicious clean eating, gluten free soup with roasted cauliflower, leeks, onion & a bulb of garlic in a creamy sauce made with half-and-half cream and white cheddar cheese. Healthy, low calorie comfort food that's great on cold, winter nights.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 10
Calories 298 kcal

Equipment

  • 1 18x26" cookie sheet pan
  • parchment paper
  • 1 sharp knife to cut vegetables
  • 1 large Dutch oven with lid
  • 1 blender
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 2 small heads cauliflower
  • 2 leeks green top removed, thoroughly washed and sliced
  • 1 large onion chopped
  • 1 bulb garlic
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 1 tsp. Italian seasoning
  • 1 tsp. dried oregano
  • 1 tbsp. dried parsley
  • 1 tsp. pink Himalayan sea salt
  • 1/2 tsp. ground black pepper
  • 1/4 cup olive oil
  • 2 cups vegetable broth
  • 2 cups organic half-and-half
  • 3 cups organic white cheddar cheese shredded
  • 2-3 drops hot sauce if desired
  • 1 tsp. fresh thyme leaves for garnish
  • 1/2 cup organic cheddar, Monterey Jack or Colby cheese for garnish

Instructions
 

  • Cut cauliflower florets from stalk.
  • Place florets on a large parchment-lined cookie sheet.
  • Cut the top of the bulb of garlic and add it to the cookie sheet.
  • Add onion and leeks.
  • Drizzle olive oil over top of vegetables.
  • Sprinkle evenly with salt, pepper and seasonings.
  • Bake at 400° 30-40 minutes until veggies are roasted and slightly charred.
  • Reserve about ½ cup of the roasted cauliflower florets for garnish.
  • Set aside.
  • Peel garlic skin from garlic and place roasted garlic cloves with cauliflower, leeks and onions in a large sauce pan or Dutch oven.
  • Add vegetable broth and simmer for about 10-15 minutes.
  • Remove half of the soup and puree in blender.
  • Stir pureed cauliflower back into Dutch oven.
  • Turn heat to low.
  • Add half-and-half and cheese and stir until combined.
  • Heat through until soup thickens.
  • Add a dash of hot sauce to taste.
  • Ladle into bowls and garnish with reserved cauliflower florets, cheese and thyme, as desired.

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 298kcalCarbohydrates: 8gProtein: 12gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 57mgSodium: 496mgPotassium: 194mgFiber: 2gSugar: 3gVitamin A: 735IUVitamin C: 5mgCalcium: 394mgIron: 2mg
Keyword cauliflower, cheese, gluten free, main dish, soup
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