Roasted Cauliflower Soup

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

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 26%
  • Fat: 2.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.4g
  • Carbohydrate: 12.1g
  • Fiber: 4.8g
  • Cholesterol: 4mg
  • Iron: 1.1mg
  • Sodium: 506mg
  • Calcium: 110mg

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

  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.
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