How To Make Creamy Roasted Cauliflower Soup

* Simple ingredients * Creamy and delicious * Nutritious * Easy

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– Cauliflower – Shallots – Garlic – Extra-virgin olive oil – Low-sodium vegetable broth – Unsalted butter – Dried rosemary – Fresh lemon juice – Fresh rosemary

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Preheat oven to 425 degrees F. In a large mixing bowl, toss cauliflower florets, shallots, and garlic with olive oil until evenly coated in oil.

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Transfer to a rimmed baking sheet and bake until the cauliflower is tender and lightly browned, around 30 minutes, tossing halfway.

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Reserve 1/2 cup of the roasted cauliflower florets for garnish. Working in batches, combine the cauliflower/shallots/garlic mixture, warm broth, melted butter, dried rosemary, salt, and pepper in a blender or food processor.

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Process until smooth, about 45 seconds. Transfer the mixture to a large saucepan. Bring the soup to a simmer over medium-low heat, stirring occasionally. Remove from heat and stir in lemon juice.

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Divide among 4 bowls and garnish with the reserved cauliflower florets and fresh rosemary.

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What if I want a chunkier/thicker texture to my soup? For a chunkier soup, only blend half of the cauliflower mixture. Similarly, you could just blend for 15-20 seconds for a thicker consistency.

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Can I freeze this soup? Yes. This soup freezes well so you could make a double batch and put half of it in the freezer!

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SERVE AND ENJOY!

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