Name: Cauliflower Gruyere Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Coarsely chopped cauliflower - 8 cups; Olive oil - 2 tablespoons; Low-sodium vegetable broth, or more as needed - 1 ⅓ cups; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Heavy whipping cream - ½ cup; Shredded Gruyere cheese - 6 tablespoons; Chopped fresh parsley, or to taste - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Gruyere Soup

1. Coarsely chopped cauliflower - 8 cups

2. Olive oil - 2 tablespoons

3. Low-sodium vegetable broth, or more as needed - 1 ⅓ cups

4. Salt - ¼ teaspoon

5. Ground black pepper - ¼ teaspoon

6. Garlic powder - ¼ teaspoon

7. Heavy whipping cream - ½ cup

8. Shredded Gruyere cheese - 6 tablespoons

9. Chopped fresh parsley, or to taste - 1 tablespoon

How to cook deliciously - Cauliflower Gruyere Soup

1. Stage

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.

2. Stage

Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.

3. Stage

Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.

4. Stage

Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.

5. Stage

Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.