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Nutrition Facts
Serving Size 194 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 240
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 540 mg 23%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 11 g
Vitamin A 15% Iron 4%
Vitamin C 60% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cheesy Roasted Cauliflower Soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Frozen Cauliflower Florets
5 garlic cloves
1 Tbsp olive oil
1 Tsp kosher salt, divided use
1 Tsp black pepper, divided use
1 cup(s) heavy cream, warmed
1 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth, warmed
6 Oz white cheddar, shredded and divided use
1/4 cup(s) green onion, chopped
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Preheat oven to 450°F and place cookie sheet in oven.
In a large bowl, combine cauliflower, garlic, oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Mix until coated.
Pull rack with cookie sheet out of oven and pour cauliflower directly on cookie sheet. Roast 20 minutes occasionally shaking cookie sheet to make sure all cauliflower browns.
Once brown, poor all but 1/3 cup roasted cauliflower in food processor. Add cream, chicken broth, half of cheese and remaining salt and pepper.
Serve soup with a garnish of roasted cauliflower, green onion and remaining cheese.


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