Ingredients

Scale

1 lb. zucchini, chopped
6 oz. cauliflower, chopped
1 large sweet onion, peeled & chopped roughly
6 cloves garlic, peeled
4 oz. baby carrots
2 Tablespoons extra virgin olive oil
Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
1 1/2 cups chicken or vegetable broth, at room temp or chilled
1/2 – 1 cup fat free half & half or milk
1.5 – 3 oz. cream cheese
A small handful of fresh herbs (I used basil, tarragon & thyme)
1.5 – 3 oz. grass fed cheddar cheese, shredded
1/4 cup sherry or white wine
Salt, freshly ground black pepper and/or a pinch of cayenne, to taste

Instructions

Preheat the oven to 425 F. and line a baking sheet with silicon baking mat. Toss the vegetables and garlic cloves with the olive oil, sprinkle with seasonings and roast at 425 for 30 min or until nice and tender, stirring halfway.
Meanwhile, put the chicken broth, half & half, cream cheese and herbs in a blender. Add the veggies while they are still pretty hot from the oven and blend until smooth.
Pour the blended soup into a saucepan at medium low heat and heat until hot but do not allow it to come to a boil. Stir in the cheese and stir until the cheese is fully melted, then add the sherry. Add salt and pepper to taste. Enjoy!

Notes

Alternatively, you can blend the vegetables into the soup in a saucepan using an immersion blender.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Serving Size: About 1 cup
Calories: 168
Fiber: 2.7 g
Protein: 7 g

Keywords: Zucchini, Soup, Cheese, Healthy