Roasted Cauliflower And Poblano Pepper Soup Recipe

Name: Roasted Cauliflower And Poblano Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil or cooking spray;; 1 head cauliflower; 2 garlic cloves peeled;; 7 ounces poblano pepper roasted, reserve 2 teaspoons for garnish;; 1 cup milk; 1/2 cup half-and-half; 1/2 cup vegetable stock; 1/4 teaspoon chile powder; salt; pepper

Servings: persons

2 tablespoons oil or cooking spray;
1 head cauliflower
2 garlic cloves peeled;
7 ounces poblano pepper roasted, reserve 2 teaspoons for garnish;
1 cup milk
1/2 cup half-and-half
1/2 cup vegetable stock
1/4 teaspoon chile powder
salt
pepper

1
Preheat oven to 450 degrees.
2
Wash and cut cauliflower into medium-sized florets.
3
Toss florets and garlic cloves with oil and place on a foil-lined (trust me) baking sheet making sure to spread cauliflower out evenly.
4
Roast in oven for 30-40 minutes turning cauliflower over about half-way through. Keep an eye on the garlic. Depending on the size of the cloves the garlic can be done before the cauliflower reaches its full yumminess potential.
5
Remove the cauliflower from the oven when the florets are soft and a rich deep caramel color has developed.
6
Let cool for 5 minutes and resist from snacking on all the cauliflower.
7
Next, using a food processor or blender, puree the cauliflower, garlic, poblano peppers, milk, half and half and vegetable stock until desired consistency (I like mine on the chunky side). This may have to be done in batches depending on the size of the cup of the food processor or blender.
8
Pour pureed soup into a stockpot and heat through adding salt, pepper and chile powder to taste. Adjust the thickness of the soup by adding more milk or stock.
9
Garnish with reserved poblano peppers.

245

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: 2 tablespoons oil or cooking spray;, 1 head cauliflower, 2 garlic cloves peeled;, 7 ounces poblano pepper roasted, reserve 2 teaspoons for garnish;, and more.

Yes, Roasted Cauliflower And Poblano Pepper Soup 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 Cauliflower And Poblano Pepper Soup

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