Roasted Cauliflower Broccoli Soup

Ingredients

• 1 tbsp flour
• 1 tbsp butter
• 1/2 cup fat free half and half
• 1/2 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp leaves dried thyme
• 1/2 tsp salt
• 1/2 tbsp olive oil
• 4 cups chicken broth
• 2 cups chopped broccoli
• 1 large carrot
• 1 head large cauliflower
• 1 1/2 stalks large celery
• 10 cloves garlic
• 3 fl oz dry white wine
• 1/2 cup water

Directions

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