Light Roasted Cauliflower Soup

Name: Light Roasted Cauliflower Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 3 lbs cauliflower florets, about 2 large heads; 2 teaspoons olive oil; 1 1/2 teaspoons fresh thyme, minced; 1 teaspoon kosher salt; 4 cups low sodium chicken broth; 1 3/4 cups 2% low-fat milk; 1 dash pepper

(2)

Recipe by kitchenslave03

From Cooking Light. I think some freshly grated parmesan on top would be nice.

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READY IN: 1hr 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

3

lbs cauliflower florets, about 2 large heads
2

teaspoons olive oil
1 ¹⁄₂

teaspoons fresh thyme, minced
1

teaspoon kosher salt
4

cups low sodium chicken broth
1 ³⁄₄

cups 2% low-fat milk
1

dash pepper

DIRECTIONS

Preheat oven to 400.
Combine florets with oil; toss well. Add thyme and salt and toss well again. Arrange on a jelly-roll pan coated with nonstick spray. Bake at 400 1 hour or until golden brown, stirring after 30 minute.
Combine florets, 2 c broth, and milk in a blender. Process 3 min or til smooth. Pour pureed mixture into a large saucepan. Add remaining broth and pepper. Cover over medium until heated. Garnish with fresh parsley or fresh thyme, if desired.

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