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Roasted Cauliflower Soup

Yield 8 servings (serving size: 1 cup)
This soup gets its deep flavor from roasting cauliflower prior to pureeing.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.