Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light November 2005


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

88 calories; calories from fat 26%; fat 2.5g; saturated fat 0.9g; mono fat 1.2g; poly fat 0.3g; protein 6.4g; carbohydrates 12.1g; fiber 4.8g; cholesterol 4mg; iron 1.1mg; sodium 506mg; calcium 110mg.