Appetizers / Soups / Salads

Creamy Roasted Cauliflower Soup takes several minutes to prepare.

Creamy Roasted Cauliflower Soup takes several minutes to cook.

Creamy Roasted Cauliflower Soup makes 8 servings.

The ingredients for Creamy Roasted Cauliflower Soup are:

2 heads cauliflower (about 4? pounds total)
? cup olive oil
Kosher salt
1 quart chicken broth (or more for a thinner soup), divided
1 pint half-and-half
2 teaspoons chopped fresh thyme, plus 8 sprigs to garnish
Pinch of white pepper

Here is how you make Creamy Roasted Cauliflower Soup:

1. Heat the oven to 400 degrees. Line a rimmed baking sheet with cooking parchment or with foil lightly misted with cooking spray.2. Use a paring knife to carefully cut out and discard the core of each head of cauliflower, then cut the heads into large florets. Place the florets in a large bowl and drizzle with the olive oil. Toss to coat evenly. Sprinkle with about 2 teaspoons of salt, tossing to coat.3. Arrange the florets in a single layer on the prepared baking sheet. Roast for 30 minutes, then use tongs to flip the florets and roast for another 30 minutes, or until the florets are deeply caramelized and golden.4. Transfer the florets to a blender and add 2 cups of the broth. Puree, then add the half-and-half and puree for another 3 minutes, or until completely smooth. The puree should be very thick. With the blender running, add the remaining broth, the thyme and white pepper. Taste and adjust seasonings.The soup can be transferred to a saucepan and gently heated, or refrigerated overnight before reheating and serving. The flavor is best when it is allowed to rest overnight.Serving Size: Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user LIZNIX1.

The nutritional information for Creamy Roasted Cauliflower Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 249.1

• Total Fat: 20.1 g
• Cholesterol: 19.6 mg
• Sodium: 554.7 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 5.3 g
• Protein: 5.7 g