Roasted Carrot & Cauliflower Soup With Thyme Recipe

Name: Roasted Carrot & Cauliflower Soup With Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds carrots, peeled, chopped in half, then diagonally; 1 head of cauliflower, broken into 1 to 2 inch florets; 3 tablespoons olive oil, plus more for cooking; fresh cracked pepper; 6 whole garlic cloves; 1.5 medium yellow onions, chopped; 5 cups vegetable broth; 1/2 cup half and half; 1 tablespoon fresh thyme leaves; 3/4 cup shredded cheese

Servings: persons

1.5 pounds carrots, peeled, chopped in half, then diagonally
1 head of cauliflower, broken into 1 to 2 inch florets
3 tablespoons olive oil, plus more for cooking
fresh cracked pepper
6 whole garlic cloves
1.5 medium yellow onions, chopped
5 cups vegetable broth
1/2 cup half and half
1 tablespoon fresh thyme leaves
3/4 cup shredded cheese

1
1. Put olive oil in a bowl and toss the carrots and cauliflower in it. Add salt and pepper Put them on a baking sheet and bake at 425?F for 30-35 minutes. Flipping halfway in between.
2
2. Put about 2 tablespoons of olive oil and heat until shimmering. Add the garlic and onion, sauteing until the onions are soft..about 8 minutes. Add the cauliflower and carrots. Add the broth and bring to a boil. Bring back down to a simmer for about 10 minutes.
3
3. Let the soup cool, then puree the mixture in halves, letting the steam release by putting a cloth where the plastic stopper would otherwise be.
4
4. Bring the soup back to a simmer, stir in half and half, basil, and cheese.
5
5. Serve immediately and enjoy the warmth!

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1.5 pounds carrots, peeled, chopped in half, then diagonally, 1 head of cauliflower, broken into 1 to 2 inch florets, 3 tablespoons olive oil, plus more for cooking, fresh cracked pepper, and more.

Yes, Roasted Carrot & Cauliflower Soup With Thyme falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrot & Cauliflower Soup With Thyme

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