Minutes Prep time: 20
Minutes Total time: 45
Servings: 4
Difficulty: Intermediate
PAM® Organic Extra Virgin Olive Oil No-Stick Cooking Spray
1-1/2 pounds Birdseye® Cauliflower florets (from a 48 oz bag)
1 small onion, quartered
1 medium rib celery, cut in large pieces
1 medium carrot, cut in large pieces
1 small head garlic, top trimmed off
2 teaspoons kosher salt, divided
3 cups water
1 teaspoon chopped fresh thyme
1/4 teaspoon ground black pepper
1 cup heavy (whipping) cream
2 cups torn French bread cubes
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 120 mg | 12% |
| Carbohydrate | 27 g | 9% |
| Cholesterol | 67 mg | 22% |
| Total Fat | 23 g | 35% |
| Iron | 2 mg | 12% |
| Calories | 334 kcal | 17% |
| Sodium | 1205 mg | 50% |
| Protein | 8 g | 17% |
| Saturated Fat | 14 g | 70% |
| Sugars | 8 g | 1% |
| Vitamin C | 80 mg | 133% |
Preheat oven to 425°F. Spray large baking sheet with cooking spray. Place cauliflower, onion, celery and carrot in a single layer on baking sheet. Spray vegetables with cooking spray and season with 1 teaspoon salt. Spray a small sheet of aluminum foil with cooking spray. Place garlic in center of foil and wrap it up tightly. Place on baking sheet with vegetables. Bake 35 to 40 minutes, until cauliflower is very tender and browned. Reduce oven temperature to 350°F.
Squeeze roasted garlic cloves out of the papery skin. Use tongs to squeeze garlic bulb if it’s too hot to handle. Place vegetables, garlic, water and thyme in blender container. Blend until very smooth.
Pour soup into large saucepan. Season with remaining 1 teaspoon salt and pepper. Stir in heavy cream and simmer over low heat until hot, about 5 minutes.
Spray baking sheet with cooking spray. Place bread on baking sheet and spray lightly with cooking spray. Bake until golden brown, about 8 minutes. Serve soup garnished with croutons.
Roasted Cauliflower Soup
