Roasted Vegetable Soup, 3 Ways

Directions

Ingredients :

4 cups cauliflower florets

1 tablespoon olive oil

or more to taste

⅔ cup low-sodium vegetable broth

or as needed

⅛ teaspoon salt

⅛ teaspoon ground black pepper

⅛ teaspoon garlic powder

2 tablespoons shredded Gruyere cheese

1 tablespoon chopped fresh parsley (Optional)

Methods :

Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower with oil and spread in an even layer onto a foil-lined baking sheet.

Roast in the preheated oven, stirring once, until tender, 20 to 30 minutes. Do not overbrown the cauliflower; it’ll be bitter when blended into the soup.

Blend roasted cauliflower, broth, salt, pepper, and garlic powder in a food processor or blender until smooth. Add more broth to reach desired consistency.

Transfer soup to a small saucepan. Bring to a boil over medium heat. Remove from heat and stir in 1 tablespoon cheese until melted. Serve topped with remaining cheese and parsley.