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Roasted Vegetable Soup, 3 Ways

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Roasted Vegetable Soup, 3 Ways

Directions

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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.
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