How to Make Roasted Vegetable Soup, 3 Ways - A Step-by-Step Guide

There's nothing quite like a warm, hearty bowl of soup on a chilly day, and this Roasted Vegetable Soup can be customized in three different ways to suit your taste preferences. Whether you're a fan of classic flavors, a lover of bold spices, or someone who prefers a creamy texture, this recipe has something for everyone.

Roasting the vegetables before adding them to the soup creates a depth of flavor that can't be achieved through any other cooking method. The caramelization that occurs ...

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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)

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • Nutrition

    146 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 7mg
    • Sodium: 296mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 5g
    • Total Sugars: 5g
    • Protein: 6g
    • Vitamin C: 95mg
    • Calcium: 116mg
    • Iron: 1mg
    • Potassium: 626mg