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Roasted Cauliflower Cream Soup

Roasting cauliflower caramelizes the vegetable's natural sugars and deepens the flavor in this recipe for Roasted Cauliflower Cream Soup. Cream soups are often laden with fat and calories, but this one uses low-fat milk and light sour cream.

Roasted Cauliflower Cream Soup

Prep time: 15 minutes

Cook time: 45 minutes

Yield: 4 servings

1 large head cauliflower

4 cloves garlic

3 tablespoons olive oil

16 ounces low-sodium chicken broth

1 teaspoon herbes de Provence, or 2 teaspoons fresh thyme

Freshly ground black pepper, to taste

8 ounces lowfat (1-percent) milk

1/2 cup light sour cream

  1. Heat the oven to 400°F. Remove the leaves and core from the cauliflower. Cut the stem off and discard, and break the flowerettes off into small, bite-sized pieces. Place the flowerettes on a lined baking sheet.

  2. Use a garlic press to crush the garlic cloves. Sprinkle the garlic over the cauliflower. Drizzle the cauliflower and garlic with 3 tablespoons of olive oil.

  3. Roast the cauliflower in the oven for 30 minutes or until lightly browned and tender. Remove it from the oven.

  4. Place the cauliflower in a large stockpot. Add the chicken broth, the herbes de Provence or thyme, and the pepper. Heat the mixture to boiling over medium heat. Reduce the heat to low and simmer 15 minutes.

  5. In batches, pour the broth mixture into a food processor and process until smooth and creamy; then return to the stockpot over medium-low heat (you can also use an immersion blender, right in the pot). Gradually stir in the milk.

  6. Simmer 5 minutes and then remove the mixture from the heat. Stir in the sour cream. Pour into bowls and garnish with a teaspoon of lowfat sour cream and freshly ground black pepper (if desired).

Per serving: Calories 295 (From Fat 117); Fat 13g (Saturated 3g); Cholesterol 7mg; Sodium 128mg; Carbohydrate 11g (Dietary Fiber 2g); Protein 6g; Potassium 338mg.

Note: Depending on the size of your head of cauliflower, you may need more or less milk. Add the milk gradually to achieve a desirable, creamy consistency.

Keep a jar of minced garlic in the fridge for easy use. Substitute 1/4 teaspoon for one clove.

Vary It! Add some carrots to this recipe for a flavorful twist. Place 1 to 2 cups of baby carrots on the roasting pan with the cauliflower and roast until tender. Proceed through the recipe, pureeing the carrots along with the cauliflower.

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