Roasted Cauliflower Soup

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Roasted Cauliflower Soup

Makes about 4 servings

 

6 cups steamed cauliflower

Olive oil cooking spray

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, chopped

4 cups Vegetable Broth

Celery Salt, Adobo and pepper to taste

1 tablespoon brown sugar

Baguette Bread

 

Preheat oven to 400 degrees

Arrange steamed cauliflower on a sheet of foil on a baking sheet

Spray olive oil cooking spray evenly on the cauliflower

Bake cauliflower for 30 minutes, baguette slices can be toasted 5-8 minutes

Heat olive oil in a large soup pot

Add onion and sauté until translucent, about 5 minutes

Stir in garlic and roasted cauliflower

Pour in the broth, season with celery salt, adobo and pepper

Simmer about 20 minutes

Blend the soup in the pot with an immersion hand blender until creamy and smooth

Stir in brown sugar

Top with shredded Asiago Cheese

Serve with toasted baguette slices

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