Roasted Cauliflower Onion Soup

The recipe Roasted Cauliflower Onion Soup can be made in roughly 45 minutes. One serving contains 247 calories, 13g of protein, and 17g of fat. For $1.61 per serving, you get a main course that serves 4. Head to the store and pick up cauliflower, pepper, olive oil, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. 38 people have made this recipe and would make it again. It will be a hit at your Winter event. It is brought to you by Dinner Mom. Overall, this recipe earns a solid spoonacular score of 79%. Roasted Garlic, Onion and Cauliflower Soup, Onion Soup With Cheesy Cauliflower, and Caramelized Three Onion, Cauliflower Soup With Basil Oil are very similar to this recipe.

Servings: 4

 

Ingredients:

1 medium-sized head of cauliflower

1 teaspoon fresh thyme (1/4 teaspoon dried)

2 cloves garlic, pressed

1/2 cup half and half (or milk)

2 cups low-sodium chicken broth

1 Tablespoon + 1 teaspoon olive oil, separated

1/2 large onion

Pepper

Salt

1 cup sharp cheddar cheese, shredded (low-fat recommended)

Equipment:

oven

food processor

blender

Cooking instruction summary:

Preheat oven to 400 degrees.Cut cauliflower into similar sized pieces.Chop onion into rings and then cut into fourths.Toss cauliflower and onion with 1 Tablespoon olive oil.Sprinkle with salt and pepper.Roast in oven for about 20-25 minutes. Vegetables will begin to brown on the edges.Cook the garlic and thyme over medium heat for 2-3 minutes or until fragrant.Add roasted cauliflower and onion to garlic and thyme mixture.Add 2 cups of chicken broth.Turn heat to high until mixture boils then reduce and simmer for about 15-20 minutes.Remove from heat and puree mixture with a stick blender. Or transfer to a food processor in batches.Stir in cheese and half an half.Enjoy!

 

Step by step:


1. Preheat oven to 400 degrees.

2. Cut cauliflower into similar sized pieces.Chop onion into rings and then cut into fourths.Toss cauliflower and onion with 1 Tablespoon olive oil.Sprinkle with salt and pepper.Roast in oven for about 20-25 minutes. Vegetables will begin to brown on the edges.Cook the garlic and thyme over medium heat for 2-3 minutes or until fragrant.

3. Add roasted cauliflower and onion to garlic and thyme mixture.

4. Add 2 cups of chicken broth.Turn heat to high until mixture boils then reduce and simmer for about 15-20 minutes.

5. Remove from heat and puree mixture with a stick blender. Or transfer to a food processor in batches.Stir in cheese and half an half.Enjoy!


Nutrition Information:

Quickview
271k Calories
14g Protein
17g Total Fat
16g Carbs
33% Health Score
Limit These
Calories
271k
14%

Fat
17g
27%

  Saturated Fat
8g
56%

Carbohydrates
16g
6%

  Sugar
7g
8%

Cholesterol
40mg
14%

Sodium
464mg
20%

Get Enough Of These
Protein
14g
28%

Vitamin C
166mg
202%

Vitamin A
2729IU
55%

Folate
125µg
31%

Phosphorus
299mg
30%

Calcium
284mg
28%

Vitamin B6
0.57mg
28%

Vitamin K
29µg
28%

Potassium
789mg
23%

Vitamin B2
0.34mg
20%

Fiber
4g
19%

Manganese
0.36mg
18%

Vitamin B3
3mg
16%

Vitamin B5
1mg
14%

Vitamin E
1mg
13%

Zinc
1mg
12%

Magnesium
45mg
11%

Vitamin B1
0.14mg
9%

Iron
1mg
8%

Selenium
5µg
8%

Copper
0.15mg
8%

Vitamin B12
0.45µg
8%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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