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Roasted Cauliflower Soup

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This soup sounds so good! I love a good creamy soup on a cold winters day and we are expecting some of those soon. I will post and let you know how it turns out! — Becky

1 medium head of cauliflower, broken into florets
3 tbsp olive oil, divided
1/2 c. chopped onion
2 cloves minced garlic
3 cans (14.5 oz each) reduced-sodium chicken broth
1 c. skim milk

All you do:

  1. Place cauliflower on baking sheet and drizzle with 2 tbsp olive oil. Roast for 20 minutes in a 375 degree-oven.
  2. Heat remaining tbsp olive oil in a Dutch-oven. Add garlic and onion; sauté 2 to 3 minutes.
  3. Stir in chicken broth and cauliflower. Bring to a boil. Cover and simmer 20 minutes.
  4. Puree until smooth.
  5. Stir in milk and heat through.

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