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Roasted Vegetable Soup, 3 Ways

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"Whipping up a creamy soup without the cream is easy when you play with different combinations of roasted vegetables, cheese, and herbs using this simple formula."
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Ingredients

40 m servings 146
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.
  3. Blend roasted cauliflower, broth, salt, pepper, and garlic powder in a food processor or blender until smooth. Add more broth to reach desired consistency.
  4. 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.

Footnotes

  • Try these variations:
  • Roasted butternut squash and carrots with Parmesan cheese and sage.
  • Roasted red bell peppers and cherry tomatoes with goat cheese and chives.

Nutrition Facts


Per Serving: 146 calories; 9.2 12.6 6.1 7 296 Full nutrition

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