This veggie loaded soup is warm, comforting, and guilt free! Dress it up with your favorite toppings to create the perfect bite!
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Servings: 4Servings
Calories: 196kcal
Ingredients
2poundscauliflower florets
2cupschicken brothor vegetable broth (or more as needed)
1large oniondiced
1head of garlic
1tspsalt
1tspblack pepper
1/4cupolive oil
Dash of cayenne pepper to taste
Toppings: (optional)
Bacon
Green onionschopped
Shredded parmesan
Instructions
Preheat the oven to 425˚F.
Cut cauliflower florets into 1-2 inch pieces. Toss the cauliflower with half of the olive oil, salt and pepper to coat. Cut the top off of the head of garlic then spread the cauliflower out on a large baking sheet and place the garlic in the middle cut side up.
Cook on the middle rack of the oven for 35-40 minutes or until the cauliflower is tender and the garlic is roasted.
While the cauliflower is cooking sauté the onion in a large sauce pan with the remaining olive oil. Once the cauliflower is done, add it to the sauce pan with the chicken broth and cayenne pepper. Squeeze the roasted garlic from the pod into the soup and bring it to a boil, then reduce the heat to low and simmer for 10 minutes.
Use an immersion blender to blend the soup until smooth and creamy.
Serve hot garnished with your choice of toppings. Enjoy!