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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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) |
Directions:
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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