Roasted Vegetable Cheddar Soup

By Tonya_Speed

NUTRITION per serving: 143 Calories; 5g Fat; 13g Protein; 14g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 413mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 3

Ingredients

• 1 large rutabaga, peeled and quartered
• 1 large turnip, peeled and quartered
• 1 medium onion, quartered
• 4 cloves garlic, whole
• 1 small head of cauliflower, broken up
• 2 tablespoons olive oil
• Black pepper, to taste
• 1 teaspoon thyme
• 2 cups low sodium chicken broth, divided
• 1 cup non-fat milk
• 1/2 cup shredded low fat Cheddar cheese
• 1/2 tablespoon whole wheat flour

Details

Servings 4
Adapted from bigtent.com

Preparation

Step 1

Preheat oven to 425 degrees. Place all vegetables in a large roasting pan and toss well with the olive oil, pepper and thyme; bake for 30 minutes or until veggies start to brown; remove from oven and set aside to cool. In a blender, place the cooled roasted veggies and 1/4 cup of the chicken broth (or more-you just want to help the blender process the veggies, and it needs liquid). Pulse the blender (you don't want your veggies liquefied, just blended). Place blender contents and remaining broth in a large saucepan; bring to a boil, then reduce heat to a simmer and add the milk. When it is hot (but NOT boiling, or the milk will break!), add the cheese tossed with the flour. Again, bring to ALMOST a boil, stirring constantly until the cheese has melted.

SERVING SUGGESTION: Serve whole wheat rolls and butter on the side.