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I found a recipe on Pinterest for Roasted Cauliflower Soup, but I love this Trim Healthy Mama broccoli cheese soup we often make.  So I merged the two and discovered the most amazing, creamy soup I’ve had in a long time!!

Trim 1 large head of cauliflower into florets and toss with a bit of olive oil and salt.  Roast at 425 for about 35-40 minutes, stirring occasionally.

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Meanwhile, sauté one large onion or two small onions.  When they are translucent, add 2 cloves garlic, minced or micro planed. ** Cook for another minute or so.  Add 1 1/2 packages of cream cheese and 6c. chicken stock.

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When it’s all melted and whisked together, add the leaves from 3 sprigs of thyme and 2 bay leaves.

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Let it cook on low until cauliflower is done.  When cauliflower is finished, put half of it into the blender with a little of the broth (make sure you don’t put the bay leaf in there).  Blend it until smooth, being super careful because it’s really hot.

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Pour into the broth and add the second half of the roasted cauliflower.  I thickened mine with a couple pinches of glucomannon, which is a low carb alternative to flour.  **If you would prefer the traditional route, add flour to the onions the last minute or so before you add the stock and cream cheese.  That will thicken it just fine.**

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 Fish out the bay leaves and discard.  Add about 1/4c. of freshly grated parmesan.

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Done!  Our family of 5 ate the entire pot!  Next time I think I will double it!

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Roasted Cauliflower Soup
www.allthelittlereasons.com
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Toss cauliflower florets with a drizzle of olive oil and salt. Bake at 400 degrees for 35-40 minutes, stirring occasionally.
  2. Meanwhile, sautee large diced onion in olive oil until translucent. Add 2 cloves garlic, minced or micro planed. Cook for another minute. **if you want to thicken with flour, add 1-2T at this point and cook about a minute. If you want a low carb option, that will come later**
  3. Add 1 1/2 packages of cream cheese (12oz) and 6 cups chicken stock and whisk until melted and fully incorporated.
  4. Add 2 bay leaves and the leaves from 3 sprigs of thyme and let simmer without boiling.
  5. When the cauliflower is done, put half in a blender, along with a bit of the broth and puree until smooth. Add back to the soup, along with the rest of the cauliflower.
  6. **At this point, if you want to thicken it in a low carb way, add 2 pinches of gluccomanon and let it cook a few minutes to thicken.**
  7. Add 1/4c. parmesan cheese. Fish out the bay leaves and serve!
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