Roasted Cauliflower Creamy Cheesy Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Cauliflower Creamy Cheesy Soup

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Creamy Cheesy Soup

Enjoy a velvety, comforting bowl of roasted cauliflower soup enriched with a zing of creamy nonfat Greek yogurt and a touch of reduced-fat cheddar. This lightly roasted and blended concoction delivers a savory experience with a delightful balance of textures – creamy, cheesy, and perfectly roasted.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
29.5g
Fat
18.7g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 cups Cauliflower (600g)

2 cups Low Sodium Chicken Broth (480g)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

1 tablespoon Olive Oil (14g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Thyme

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, salt, pepper, and thyme, then spread on a baking sheet.

  • 2

    Roast the cauliflower in the oven for about 25-30 minutes until tender and slightly caramelized, turning halfway through.

  • 3

    While the cauliflower is roasting, dice the onion and mince the garlic. In a medium pot over medium heat, sauté the onion and garlic until softened and fragrant.

  • 4

    Once the cauliflower is roasted, add it to the pot along with the low sodium chicken broth. Bring to a simmer and let it cook for about 10 minutes to meld the flavors.

  • 5

    Using an immersion blender or regular blender, blend the mixture until smooth, then return it to the pot over low heat.

  • 6

    Stir in the nonfat Greek yogurt gradually to achieve a creamy texture, and add the shredded reduced-fat cheddar cheese, allowing it to melt into the soup.

  • 7

    Taste and adjust the seasoning with extra salt and pepper if desired. Warm the soup gently, avoiding boiling once the yogurt is added.

  • 8

    Serve hot and enjoy your comforting bowl of creamy, cheesy roasted cauliflower soup.

Roasted Cauliflower Creamy Cheesy Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Roasted Cauliflower Creamy Cheesy Soup

YOUR SOLIN GENERATED RECIPE

Roasted Cauliflower Creamy Cheesy Soup

Enjoy a velvety, comforting bowl of roasted cauliflower soup enriched with a zing of creamy nonfat Greek yogurt and a touch of reduced-fat cheddar. This lightly roasted and blended concoction delivers a savory experience with a delightful balance of textures – creamy, cheesy, and perfectly roasted.

NUTRITION

414kcal
Protein
29.5g
Fat
18.7g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 cups Cauliflower (600g)

2 cups Low Sodium Chicken Broth (480g)

1 cup Nonfat Greek Yogurt (245g)

1/4 cup Reduced-Fat Cheddar Cheese (28g)

1 tablespoon Olive Oil (14g)

1 medium Onion (110g)

2 cloves Garlic (6g)

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Thyme

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the cauliflower florets with olive oil, salt, pepper, and thyme, then spread on a baking sheet.

  • 2

    Roast the cauliflower in the oven for about 25-30 minutes until tender and slightly caramelized, turning halfway through.

  • 3

    While the cauliflower is roasting, dice the onion and mince the garlic. In a medium pot over medium heat, sauté the onion and garlic until softened and fragrant.

  • 4

    Once the cauliflower is roasted, add it to the pot along with the low sodium chicken broth. Bring to a simmer and let it cook for about 10 minutes to meld the flavors.

  • 5

    Using an immersion blender or regular blender, blend the mixture until smooth, then return it to the pot over low heat.

  • 6

    Stir in the nonfat Greek yogurt gradually to achieve a creamy texture, and add the shredded reduced-fat cheddar cheese, allowing it to melt into the soup.

  • 7

    Taste and adjust the seasoning with extra salt and pepper if desired. Warm the soup gently, avoiding boiling once the yogurt is added.

  • 8

    Serve hot and enjoy your comforting bowl of creamy, cheesy roasted cauliflower soup.