Light Roasted Cauliflower Soup

• cauliflower florets↗3 lbs

  about 2 large heads

• olive oil↗2 teaspoons
• fresh thyme↗1 1⁄2 teaspoons

  minced

• kosher salt↗1 teaspoon
• low sodium chicken broth↗4 cups
• 2% low-fat milk↗1 3⁄4 cups
• pepper↗1 dash

Step-by-step instructions

1. 1

   Preheat oven to 400.

2. 2

   Combine florets with oil; toss well. Add thyme and salt and toss well again. Arrange on a jelly-roll pan coated with nonstick spray. Bake at 400 1 hour or until golden brown, stirring after 30 minute.

3. 3

   Combine florets, 2 c broth, and milk in a blender. Process 3 min or til smooth. Pour pureed mixture into a large saucepan. Add remaining broth and pepper. Cover over medium until heated. Garnish with fresh parsley or fresh thyme, if desired.