Creamy Cauliflower-Thyme Soup

This simple but hearty cream soup showcases roasted cauliflower and fragrant thyme.


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 51 Minutes
Other: 15 Minutes

Nutritional Information

Calories 157
Caloriesfromfat 33 %
Fat 5.7 g
Satfat 1.8 g
Protein 8.2 g
Carbohydrate 20.1 g
Fiber 3.8 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 685 mg
Calcium 189 mg


4 cups cauliflower florets
1 tablespoon olive oil, divided
Cooking spray
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


1. Preheat oven to 400°.

2. 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.

3. 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.

4. 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.


Gretchen Brown,

Oxmoor House Healthy Eating Collection

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note