Description
This creamy cauliflower soup is roasted to perfection and blended with chicken stock and milk for a comforting and flavorful dish.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 cauliflower, broken into pieces
- 3 cups chicken stock
- 1/2 cup milk (fat-free Lactaid or yogurt)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 380°F (193°C).
- In a large ovenproof dish, combine the chopped onion and cauliflower pieces. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 15 minutes, or until the cauliflower is golden brown and the onions are soft.
- Transfer the roasted vegetables to a large pot. Add the chicken stock and bring to a boil over medium-high heat.
- Reduce the heat and let it simmer for 10 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the milk or yogurt until well combined. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with additional pepper if desired.
Notes
For a thicker consistency, reduce the amount of chicken stock. You can substitute vegetable stock for a vegetarian version. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 12
- Fiber: 3
- Protein: 5
- Cholesterol: 5