Roasted Cauliflower Soup

Roasted Cauliflower Soup
Makes 8
Prep 15 m
Cook 20 m
Roast 30 m



  1. 1 of 4 Heat oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
  2. 2 of 4 Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes.
  3. 3 of 4 In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
  4. 4 of 4 Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half-and-half, salt and pepper; gently heat. Makes 8 servings.
Nutrition Information for Roasted Cauliflower Soup
Servings Per Recipe: 8
Per Serving: 3 g sat. fat, 13 mg chol., 9 g Fat, total, 741 mg sodium, 1 g fiber, 4 g carb., 2 g pro., 98 kcal cal.