Ingredients

The following ingredients have 4 Servings
  • 4 medium Idaho potatoes (quartered (~4 cups))
  • 1/2 head cauliflower (chopped (~4 cups))
  • 6 cloves garlic (whole and smashed)
  • 1/2 white onion (chopped)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3-4 cups chicken broth*
  • 6 strips of bacon (diced)
  • 1/4 cup chopped green onions
  • 1/4 cup roasted red peppers
  • 1/2 cup shredded cheddar cheese

Instruction

  • Preheat the oven to 450ºF and rub a baking sheet with olive oil.
  • Place potatoes, cauliflower, onions, and garlic on the baking sheet and drizzle with olive oil. Season with fresh rosemary, salt, and pepper. Then, toss and make sure all vegetables are coated in spices.
  • Place in the oven and roast vegetables at 450ºF for 30-40minutes.
  • Once vegetables are cooked, remove from oven and scoop 1 cup of mixed vegetables into a bowl and set aside.
  • Pour the rest of the cooked vegetables into a Vitamix or blender, add broth, and blend until smooth*.
  • Next, add soup to a large stock pot on the stove and bring to a boil. Reduce heat to simmer and let cook for 10-15 minutes.
  • Serve in bowls with bacon bits, green onion, roasted red peppers, and cheese!