Roasted Cauliflower and Almond Cream Soup Recipe
Net Atkins Count TM
Cook Time: 90 Minutes
Phase: Phase 2
5 cup Cauliflower
2 tbsp Light Olive Oil
0 1/2 tsp Salt
0 1/4 tsp Black Pepper
2 tablespoon Unsalted Butter Stick
1 medium (2-1/2" dia) Onions
3 14.5 oz can Chicken Broth, Bouillon or Consomme
1 cup, slivered Almonds
1 cup Heavy Cream
- Preheat oven to 450°F.
- Toss cauliflower with oil, salt and pepper. Arrange on a baking sheet and roast 35 to 40 minutes, until browned, turning once during cooking time. Remove cauliflower from oven and set aside.
- Heat butter in a large pot with lid over medium heat. Add diced onion and cook 5 minutes, until translucent. Add chicken broth, almonds and roasted cauliflower. Bring to a boil, reduce heat to low, cover and simmer 20 minutes.
- In a food processor or blender, purée soup in batches until smooth (texture will remain a bit grainy). Return puréed soup to pot over low heat.
- Stir in cream and cook just to heat through. Season with salt and pepper to taste and garnish with reserved toasted almonds.
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.