Lunche for 4

Creamy Roasted Cauliflower Soup

Name: Creamy Roasted Cauliflower Soup
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head cauliflower; 1 onion; 5 cloves garlic; 2 1/2 tbsp extra virgin olive oil; salt and pepper (optional); 4 cups vegetable broth; 1/2 cup heavy cream; 4 oz freshly grated white cheddar cheese (optional); scallions (optional)

$8.66for 470 minServes 4

Roasted cauliflower, onion, and garlic simmer with broth before blending into a creamy soup finished with cheese.

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cauliflower, 1$3.29 each typical	1	$3.29Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.38Typical price
	Broth, 33 oz$0.07/oz typical	33 oz	$2.32Typical price
	Heavy cream, 4.25 oz$0.22/oz typical	4.25 oz	$0.91Typical price
	Cheddar and shredded cheese, 2 oz$0.30/oz typical	2 oz	$0.60Typical price
	Green onions, 0.25$1.19 each typical	0.25	$0.30Typical price
Total for the servings shown		$8.66

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap cheddar and shredded cheese for mozzarellaabout the same price
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

70 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Low-carb Budget Lunches Cold-weather comfort Winter

Typical price

$2.16 per serving$8.66 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 head cauliflower
1 onion
5 cloves garlic
2 1/2 tbsp extra virgin olive oil
salt and pepper (optional)
4 cups vegetable broth
1/2 cup heavy cream
4 oz freshly grated white cheddar cheese (optional)
scallions (optional)

Steps

Heat the oven to 425 F.
Cut the cauliflower and onion, and toss them with garlic, olive oil, salt, and pepper on a large baking sheet.
Roast the vegetables for 30 minutes, until tender and browned.
Simmer the roasted vegetables and vegetable broth in a large pot over medium heat for 20 minutes.
Blend the soup until smooth, then stir in the heavy cream and white cheddar.
Cook for 5 minutes over low heat, and top with scallions if using.