Cream of Roasted Cauliflower and Broccoli Soup Recipe
Makes 10 cups
1 large head cauliflower (about 1.5 pds), cored and cut into 1-inch florets
2 crowns of broccoli (about 1.5 pds), cut into 1-inch florets
2 tablespoons olive oil
1 onion, chopped
6 cups chicken or vegetable stock (low sodium)
1 cup half and half
1 teaspoon dried thyme
cooked bacon (optional)
Heat oven to 450 F. Line two rimmed baking sheets with aluminum foil and put broccoli and cauliflower on separate sheets. Drizzle 1/2 tablespoon olive oil on each and roast for 20 minutes until tender.
Meanwhile, sauté onion in 4-6 quart stockpot in 1 tablespoon olive oil until translucent.
When cauliflower and broccoli are finished roasting, take ½ of cauliflower and place in a blender with 1 cup of stock. Blend until smooth. Add broccoli, the rest of the cauliflower, blended cauliflower, remaining 5 cups of stock, half and half, and thyme to the stock pot. Warm until heated through and serve with chopped bacon.
One cup without bacon is 106 calories, 6.2 g fat, 2.2 g saturated fat, 10.7 g carbohydrates, 3.7 g sugar, 4.5 g protein, 3.8 g fiber, 250 mg sodium, 2 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes