Ingredients
Scale
- 1 large head of cauliflower, chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups (960 ml) vegetable broth
- 4 ounces (115 g) cream cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Chopped chives for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the chopped cauliflower with olive oil, garlic, salt, and black pepper.
- Spread the cauliflower mixture on a baking sheet and roast for 20 minutes, or until golden brown.
- In a large pot, sauté the onion over medium heat until translucent.
- Add the roasted cauliflower and vegetable broth; bring to a boil.
- Reduce heat and stir in the cream cheese until fully melted.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Season with nutmeg and adjust salt to taste before serving.
- Garnish with chopped chives.
Notes
- For extra richness, you can add a splash of heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy soup, roasted cauliflower soup, easy soup recipe