Roasted Cauliflower Soup
HEALTHY & CREAMY Roasted Cauliflower Carrot Soup! This recipe is loaded with fresh vegetables and is so easy to make! Even though it tastes cheesy there's no cheese in the recipe - it's amazing! Recipe can easily be made vegan by using almond milk.
- 1 medium head of cauliflower cut into florets
- 8 ounces carrots peeled and cut into 1 inch pieces
- 1 clove of garlic
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
Preheat oven to 450 degrees.
Place cauliflower, carrots and garlic on a cookie sheet. Drizzle vegetables with olive oil and sprinkle with salt, pepper and nutmeg. Stir the vegetables to coat them.
Place vegetables in the oven and cook for 40 minutes, stirring them about every 20 minutes. Remove from oven and set aside.
In a large pot over medium high heat, melt butter and and add flour, whisking it to make it smooth. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
Add 3/4 of the vegetables into the pot and use a immersion blender or blender and blend until your soup is creamy. Add the remaining 1/4 vegetables into the pot at the end and stir with a spoon to combine.
Serve and enjoy!