Creamy Cauliflower-Thyme Soup |
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Prep Time: 5 Minutes Cook Time: 51 Minutes |
Ready In: 56 Minutes Servings: 4 |
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This simple but hearty cream soup showcases roasted cauliflower and fragrant thyme. Ingredients:
4 cups cauliflower florets |
1 tablespoon olive oil, divided |
cooking spray |
1 1/2 cups chopped leek (2 medium) |
3/4 cup chopped celery |
2 garlic cloves, minced |
1 teaspoon dried thyme |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 3/4 cups 2% reduced-fat milk |
2 tablespoons all-purpose flour |
Directions:
1. Preheat oven to 400°.
2. Combine cauliflower and 2 teaspoons oil in a bowl, tossing gently to coat. Spread cauliflower in a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 400° for 30 minutes or until browned, stirring occasionally.
3. Heat remaining 1 teaspoon oil in a Dutch oven over medium heat. Add leek, celery, and garlic; sauté 5 minutes or until tender. Add roasted cauliflower and thyme; sauté 1 minute. Add broth, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove from heat; cool 15 minutes.
4. Place half of cauliflower mixture in a blender or food processor; process until smooth. Return purée to pan. Combine milk and flour in a small bowl. Stir with a whisk; add to pan. Bring to a simmer, and cook 3 minutes or until thickened, stirring constantly with a whisk.
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