When I buy soup, it’s usually something with beans or lentils, so that I know it will have a decent protein content and will keep me full.  I used to love plain cheesy tomato or broccoli cheese soup, but they typically aren’t the healthiest options (full of cream, butter, and cheese). 

When Nicole posted this Creamy Roasted Cauliflower soup a few weeks ago, it really caught my attention.  I love the deep, savory flavor of roasted vegetables, and I’ve been on a kick to try new cauliflower recipes (like on my husband’s birthday).  Once I saw that there roasted garlic involved, I was sold.  If you haven’t roasted a head of garlic yet, do it.  I can’t believe it took me so long.  Need more reasons to try it?  Check out Jess’s post.

I loved the nutrition stats of the soup, but thought it could use more protein. 

Now it doesn’t look pretty, but these pureed beans don’t affect the flavor of the soup, add 35 grams of protein, and make the soup even more creamy.

I didn’t measure the broccoli and cauliflower prior to roasting – I just used two bunches of broccoli and 1 large bag of frozen cauliflower florets (thawed).

I think an immersion blender is one of the best inexpensive small appliances you can buy.  I don’t use it all that often, but it saves so much time, doesn’t take up very much space, and spares you the annoyance of pureeing things in batches in a blender or food processor.  Most importantly, clean up is way easier!

It took about 3 minutes to go from this:

To this!

The meal was complete with a new (to me) pizza from Trader Joe’s – my lovely husband grabbed it the other night when he brought home sushi for dinner.

It even looks similar to the photo on the box – always a bonus!

I knew my husband would want it to be a cheesy soup (creamy isn’t good enough), so I made myself a few taste tests – one plain, one with nutritional yeast, and one with shredded cheddar.

Honestly I liked them all, but decided to add about a teaspoon of each to my bowl. :)

Other simple changes I made to the original recipe: no celery, 2 carrots, 32 oz of vegetable stock (instead of 28), 1/4 cup of 2% milk (instead of 1/3 cup of half and half).

Delicious, warm meal for a cold, rainy night in Pittsburgh.

PS – My ever complimenting husband said the soup looked like “baby vomit”, but liked the flavor (after adding a ton of cheese).  Gotta focus on the positives, right?

I’ll admit it’s not the prettiest of soups.  What’s your favorite “ugly” food that tastes delicious? Any “must have” small appliances in your kitchen?

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