Roasted Cauliflower Soup

recipe
This soup gets its deep flavor from roasting cauliflower prior to pureeing.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 88
Caloriesfromfat 26 %
Fat 2.5 g
Satfat 0.9 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 6.4 g
Carbohydrate 12.1 g
Fiber 4.8 g
Cholesterol 4 mg
Iron 1.1 mg
Sodium 506 mg
Calcium 110 mg

Ingredients

3 pounds cauliflower florets (about 2 large heads)
2 teaspoons olive oil
1 1/2 teaspoons minced fresh thyme
1 teaspoon kosher salt
Cooking spray
4 cups fat-free, less-sodium chicken broth, divided
1 3/4 cups 2% reduced-fat milk
Dash of finely ground black pepper
Fresh thyme sprigs (optional)

Preparation

Preheat oven to 400°.

Combine florets and oil in a large bowl; toss to coat. Add thyme and salt; toss well. Arrange florets on a jelly-roll pan coated with cooking spray. Bake at 400° for 1 hour or until golden brown, stirring after 30 minutes.

Combine florets, 2 cups broth, and milk in a blender. Process 3 minutes or until smooth. Pour pureed mixture into a large saucepan. Add remaining 2 cups broth and pepper. Cook over medium heat until thoroughly heated. Garnish with fresh thyme sprigs, if desired.

Note:

Elizabeth Karmel,

November 2005
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