Roasted Cauliflower Broccoli Soup

Ingredients

• 1 tbsp flourNutrition
• 1 tbsp butterNutrition
• 1/2 cup fat free half and halfNutrition
• 1/2 tsp paprikaNutrition
• 1/2 tsp black pepperNutrition
• 1/2 tsp leaves dried thymeNutrition
• 1/2 tsp saltNutrition
• 1/2 tbsp olive oilNutrition
• 4 cups chicken brothNutrition
• 2 cups chopped broccoliNutrition
• 1 large carrotNutrition
• 1 head large cauliflowerNutrition
• 1 1/2 stalks large celeryNutrition
• 10 cloves garlicNutrition
• 3 fl oz dry white wineNutrition
• 1/2 cup waterNutrition

Directions

1. 1Heat oven to 400° F (200° C). Toss chopped cauliflower, broccoli and garlic with the olive oil, and roast for 30 minutes.
2. 2Meanwhile, heat the butter in a large pot or dutch oven. Add the celery and carrot and saute for about 10 minutes.
3. 3Whisk in the salt, pepper, paprika, thyme and flour and continue to cook for 2 minutes.
4. 4Add the wine and water, whisking to combine with the flour mixture.
5. 5Slowly add the broth and bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
6. 6Add the cauliflower, broccoli and garlic to pot. Using a stick blender, puree well. Remove from heat and stir in half and half.
7. 7Top with bacon bits or serve with crusty bread or crackers.

Nutrition per serving

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