Roasted Cauliflower Soup

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  • Makes: 8 servings
  • Prep: 15 mins
  • Roast: 30 mins 400°F
  • Cook: 20 mins

Roasted Cauliflower Soup

Directions

  1. Preheat oven to 400 degrees F. In a large roasting pan combine cauliflower, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in an even layer. Roast, uncovered, for 30 minutes, stirring once.
  2. In a 4-quart Dutch oven combine roasted vegetables, broth, the water, bay leaf, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool slightly. Remove and discard bay leaf.
  3. Transfer vegetable mixture in batches to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in half-and-half, salt, and pepper. Heat through (do not boil).
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Nutrition Facts (Roasted Cauliflower Soup)

  • Per serving:
  • 125 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 12 mg chol. ,
  • 756 mg sodium ,
  • 13 g carb. ,
  • 3 g fiber ,
  • 6 g sugar ,
  • 4 g pro.
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