Roasted Cauliflower and Blue Cheese Soup
Serves 12
Prep Time: 15 min.
Cook Time: 40 min.
Ingredients
- 1yellow onion, cut in large dice
- 1large carrot, cut in large dice
- 2stalks of celery, cut in large dice
- 1large head of cauliflower, cut in large florets
- 8garlic cloves, peeled
- 4Tbsp. olive oil (or any other cooking oil you have handy)
- 4Tbsp. butter
- 2qts bone broth (any stock will work as well, and even water is a great substitute)
- 1pt. heavy cream
- 12oz. blue cheese, broken into crumbles
- 12oz. bacon, cooked to your liking and crumbled
- Optional: Garnish with freshly chopped chives, or any other fresh or dried herbs.
Directions
- Preheat oven to 450 degrees Fahrenheit. Place one piece of parchment paper on a sheet tray.
- Toss onion, carrot, celery, cauliflower, and garlic with olive oil, salt, and black pepper and place on sheet tray.
- Roast veggies in oven until deep golden brown and softened.
- Melt butter in a large soup pot over medium heat and add roasted veggies.
- Cover with bone broth and bring to a simmer. Cook for 30 minutes and then blend with a hand blender or in a countertop blender.
- Return heat to low and add cream. Bring back to a simmer and add 8 oz. of the cheese.
- Allow cheese to melt and taste for seasoning. Add salt to your liking.
To Plate
Serve hot with bacon and blue cheese crumbles and optional garnish. Enjoy a green salad tossed with your favorite keto dressing on the side. Save leftovers for future meals.
Remember to log optional ingredients separately in your journal.