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Creamy Cauliflower-Thyme Soup

Creamy Cauliflower-Thyme Soup

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

Oxmoor House SEPTEMBER 2006

  • Yield: 4 servings (serving size: 1 cup)
  • Cook time:51 Minutes
  • Prep time:5 Minutes
  • Other:15 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 33%
  • Fat: 5.7g
  • Saturated fat: 1.8g
  • Protein: 8.2g
  • Carbohydrate: 20.1g
  • Fiber: 3.8g
  • Cholesterol: 8mg
  • Iron: 1.7mg
  • Sodium: 685mg
  • Calcium: 189mg
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