Roasted Cauliflower Soup

Ingredients

• 3 pounds cauliflower florets ( 2 large heads)
• 4 cups less-sodium chicken broth fat-free divided
• 1.5 teaspoons thyme leaves fresh minced
• 1 Dash ground pepper black finely
• 1 teaspoon kosher salt 
• 1.8 cups milk 2% reduced-fat
• 2 teaspoons olive oil 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender

Directions

1. Preheat oven to 40
2. Combine florets and oil in a large bowl; toss to coat.
3. Add thyme and salt; toss well. Arrange florets on a jelly-roll pan coated with cooking spray.
4. Bake at 400 for 1 hour or until golden brown, stirring after 30 minutes.
5. Combine florets, 2 cups broth, and milk in a blender. Process 3 minutes or until smooth.
6. Pour pureed mixture into a large saucepan.
7. Add remaining 2 cups broth and pepper. Cook over medium heat until thoroughly heated.
8. Garnish with fresh thyme sprigs, if desired.