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Cauliflower Gruyere Soup
Cauliflower Gruyere Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Decadent cauliflower soup with Gruyère cheese and heavy cream for rich flavor and texture.
Ingredients:
  • 8 cups coarsely chopped cauliflower
  • 2 tablespoons olive oil
  • 1.33 cups low-sodium vegetable broth, or more as needed
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 0.25 teaspoon garlic powder
  • 0.5 cup heavy whipping cream
  • 6 tablespoons shredded Gruyere cheese
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with foil.
  • Coat cauliflower florets with oil in a bowl, then arrange them in a single layer on the baking sheet.
  • Roast the cauliflower until tender and slightly browned, stirring once, for about 30 minutes. Be careful not to overbrown it to prevent bitterness. Set aside 1/2 cup of florets for garnish and keep them warm. Let the rest of the cauliflower cool slightly.
  • In a blender or food processor, blend cooled roasted cauliflower with 1 1/3 cups of broth, salt, pepper, and garlic powder until smooth. Add more broth to achieve desired consistency.
  • Pour the mixture into a saucepan and gently bring it to a boil over medium heat. Remove from heat and stir in cream and 2 tablespoons of cheese until melted. Serve with reserved cauliflower florets, the remaining cheese, fresh parsley, and a sprinkle of additional pepper, if desired.

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