Roasted Cauliflower Soup
This pleasing potage begins with oven-roasted cauliflower florets. The roasting process caramelizes the creamy white vegetable's natural sugars, resulting in intense, luxurious flavor.
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Roasted Cauliflower Soup
Directions
- 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.
- 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.
- 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).
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.