Creamy Roasted Asparagus & Brie Cauliflower Soup
Created by dienia b on March 26, 2016
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #23222
Ingredients
- 2 pounds asparagus (trimmed cut into 1 inch pieces)
- 1 bag (16 ounce) frozen cauliflower (cut into florets)
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper, to taste
- 1 tablespoon oil
- 1 yellow onion, diced
- 2 cloves garlic, chopped
- 4 cups vegetable broth
- 4 ounces brie cheese (cut into 1 inch pieces)
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- FOR TOPPING
- 1/2 pound morel mushrooms (broiled ,optional)
How to Make
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Step 1: Toss the asparagus and cauliflower florets in the oil along with the salt and pepper.
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Step 2: Arrange them in a single layer on a large baking sheet. Roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, mixing half way through.
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Step 3: Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
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Step 4: Add the garlic and cook until fragrant, about a minute.
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Step 5: Add the broth and asparagus and cauliflower; bring to a boil, reduce the heat and simmer for 10 minutes.
How to Make
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Step 6: Add the brie, basil, lemon zest and lemon juice.
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Step 7: Let the brie melt and season with salt and pepper to taste before pureeing to the desired consistency and enjoying!
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Step 8: Top with broiled morels mushrooms if you have them