Cheddar Cauliflower Cream Soup

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Line a baking tray with parchment paper. Spread the onion, cauliflower, and garlic on the tray. Spritz with oil, then season with salt and pepper.

3. 3

   Roast in the preheated oven until the florets and onion are golden, about 30 minutes.

4. 4

   Meanwhile, over medium heat, add the flour to a saucepan and slowly whisk in the broth; cook until slightly thickened, 3 to 5 minutes. Remove 1/2 cup of the broth and set it aside.

5. 5

   Add the roasted cauliflower mixture to the saucepan. Blend the soup with an immersion blender until as chunky or as smooth as you prefer.

6. 6

   Turn the heat to low; stir in the cheese and milk. Stir the reserved broth, a little at a time, into the yogurt. Remove the soup from the heat and stir in the yogurt mixture. Garnish with extra shredded cheese if desired.

• Calories 535.28 kcal High
• Protein 23.96 g Good Source
• Carbs 50.25 g Moderate
• Total Fat 23.58 g High
• Saturated Fat 15.13 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 71.78 mg High
• Sodium 497.68 mg High
• Fiber 3.87 g Moderate
• Sugar 8.5 g Moderate
• Added Sugar 0.06 g Low Source
• Calcium 1048.81 mg Good Source
• Iron 0.5 mg Low Source
• Potassium 621.48 mg Moderate
• Vitamin A 23.14 mcg_rae Low Source
• Vitamin C 64.0 mg Good Source
• Vitamin D 0.61 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅