Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Servings:
4
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Line a baking tray with parchment paper. Spread onion, cauliflower and garlic onto baking tray. Spritz with oil. Season with salt and pepper.
Roast in the preheated oven until florets and onion have taken on a golden color, about 30 minutes.
Meanwhile, over medium heat, add flour to a saucepan and slowly whisk in broth; cook until slightly thickened, 3 to 5 minutes. Remove 1/2 cup broth; set aside.
Add roasted cauliflower mixture to saucepan. Blend soup with an immersion until as chunky or smooth as you like.
Turn heat to low; stir in cheese and milk. Stir reserved broth, a little at a time, into yogurt. Remove soup from heat and stir in yogurt mixture. Garnish with extra shredded cheese if desired.
Nutrition Facts (per serving)
| 369 | Calories |
| 22g | Fat |
| 20g | Carbs |
| 24g | Protein |
