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Gruyère Cauliflower Soup

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Gruyère Cauliflower Soup
Ingredients
  • 8 cups coarsely chopped cauliflower
  • 2 tablespoons olive oil
  • 1 1/3 cups low-sodium vegetable broth, or more as needed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup heavy whipping cream
  • 6 tablespoons shredded Gruyere cheese
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions
1
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
2
Cover the bottom of a baking sheet with aluminum foil to make cleanup easier.
3
Combine cauliflower and oil in a bowl, mixing them together until they are evenly coated.
4
Spread the cauliflower mixture out in a single layer on the prepared baking sheet.
5
Roast the cauliflower in the preheated oven for about 30 minutes, stirring it halfway through the cooking time.
6
Be careful not to overcook the cauliflower, as this can make it taste bitter.
7
Before serving, set aside half a cup of the cauliflower florets to use as a garnish and keep them warm.
8
Allow the remaining roasted cauliflower to cool down slightly.
9
In a blender or food processor, combine the cooled roasted cauliflower, 1 and 3/4 cups of broth, salt, pepper, and garlic powder.
10
If necessary, blend the mixture in batches until it reaches your desired consistency.
11
Cover the blender or food processor and blend the cauliflower mixture until smooth.
12
Add more broth as needed to achieve the perfect consistency.
13
Transfer the blended cauliflower mixture to a saucepan.
14
Bring the mixture just to a boil over medium heat.
15
Remove the saucepan from the heat source.
16
Stir in 2 tablespoons of cream and 1/3 cup of cheese until the mixture is fully melted.
17
Serve the cauliflower sauce hot, topped with the reserved cauliflower florets, remaining cheese, and a sprinkle of parsley.
18
Add extra pepper if you prefer.