Roasted Cauliflower Soup With Cheddar Crostini Roasted Cauliflower Soup With Cheddar Crostini

Roasted Cauliflower Soup With Cheddar Crostini | Food styling by David Grenier | Prop styling by Sabrina Linn Image by: Jeff Coulson

Roasting the cauliflower adds extra depth of flavour to this simple yet delicious soup. Don't be afraid to let the cauliflower turn a very deep golden colour (without burning it, of course)— the darker it is, the richer the roasted taste will be.

  • Prep time 30 minutes
  • Total time 1 hour
  • Portion size 6 servings

Ingredients

Soup:
Cheddar Crostini:

Method

Soup: Place cauliflower on rimmed baking sheet; drizzle with oil. Roast in 425°F (220°C) oven, turning occasionally, until very deep golden on all sides, about 45 minutes.

Meanwhile, in skillet, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 6 minutes.

In blender, in batches, purée cauliflower, leek mixture and broth until smooth; transfer to large saucepan. Stir in 1-1/2 cups water, pepper and salt; bring to boil. Reduce heat to medium-low; stir in Cheddar cheese and mustard. Simmer, stirring, until cheese is melted, about 2 minutes.

Cheddar Crostini: Mix Cheddar cheese with parsley. Spread mustard over baguette slices; top with cheese mixture. Bake on parchment paper–lined baking sheet in 425 F (220 C) oven until cheese is melted and bread is golden, about 8 minutes. Let stand for 2 minutes before serving with soup.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 972 mg
  • Sugars 5 g
  • Protein 16 g
  • Calories 342.0
  • Total fat 20 g
  • Cholesterol 50 mg
  • Saturated fat 9 g
  • Total carbohydrate 27 g

%RDI

  • Iron 19.0
  • Folate 53.0
  • Calcium 31.0
  • Vitamin A 23.0
  • Vitamin C 108.0
Share X
Lunch & Dinner

Roasted Cauliflower Soup With Cheddar Crostini

Login