This simple, but fully satisfying, cream soup showcases toasty roasted cauliflower and fragrant thyme. When pureeing the soup, be sure to remove the center of your blender's lid to allow steam to escape. To avoid splatters, simply cover the opening in the blender lid with a clean kitchen towel. If you wish to keep this dish vegetarian, swap the chicken broth for vegetable broth. A dollop of sour cream and a sprinkling of fresh chives would be a welcome topper on each bowl of this luscious veggie soup.
4 cups cauliflower florets
1 tablespoon olive oil, divided
1 1/2 cups chopped leek (2 medium)
3/4 cup chopped celery
2 garlic cloves, minced
1 teaspoon dried thyme
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
How to Make It
Preheat oven to 400°.
Combine cauliflower and 2 teaspoons oil in a bowl, tossing gently to coat. Spread cauliflower in a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 400° for 30 minutes or until browned, stirring occasionally.
Heat remaining 1 teaspoon oil in a Dutch oven over medium heat. Add leek, celery, and garlic; sauté 5 minutes or until tender. Add roasted cauliflower and thyme; sauté 1 minute. Add broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 15 minutes.
Place half of cauliflower mixture in a blender or food processor; process until smooth. Return purée to pan. Combine milk and flour in a small bowl. Stir with a whisk; add to pan. Bring to a simmer, and cook 3 minutes or until thickened, stirring constantly with a whisk.