Lunche for 4
Creamy Roasted Cauliflower Soup
$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$3.29 each typical | 1 | $3.29Typical price |
| Onions$1.29/lb typical | 0.4 lb | $0.52Typical price |
| Garlic$0.75 each typical | 0.5 | $0.38Typical price |
 | Broth or stock$0.07/oz typical | 33 oz | $2.32Typical price |
 | Heavy cream$0.22/oz typical | 4.25 oz | $0.91Typical price |
| Cheddar and shredded cheese$0.30/oz typical | 2 oz | $0.60Typical price |
| Green onions$1.19 each typical | 0.25 | $0.30Typical price |
| Total for the servings shown | $8.66 | ||
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper
Not included in the cost.
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 Evaporated or condensed milkabout $0.08/oz less at typical prices
- 70 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
AmericanVegetarianLow-carbBudgetLunchesCold-weather comfortWinter
Typical price
$2.16 per serving$8.66 for 4
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.
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