Light Roasted Cauliflower Soup

From cooking light. I think some freshly grated parmesan on top would be nice.

Preheat oven to 400.

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.

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.

cauliflower florets, olive oil, fresh thyme, kosher salt, low sodium chicken broth, 2% low-fat milk, pepper