Creamy Roasted Cauliflower and Broccoli Soup

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It's recipe swap time again! This week, in honor of the cold weather, the theme of the swap was soup. I had the pleasure of making this soup from Nicole at Prevention RD. I was excited when I got the recipe assignment, and added it to my menu last week. However, when the time came to make the soup, neither Joel or I were in a soup kind of mood. Given the fact that we were leaving for Florida and were running out of time to make the soup, we went ahead and made it, hoping that by the time the soup was done cooking, our mood would change. I halved the recipe so as to not have any leftovers, and we threw together some leftover pasta from the fridge as well. When the soup was done, it looked and smelled so good that luckily, my mood changed and soup sounded like the perfect meal! This soup was deliciously creamy, yet very healthy*. The roasted garlic flavor gave the soup such an amazing flavor. Next time I'm in the mood for soup, I'll definitely be turning to this recipe!

1 head Cauliflower, cut into florets
2 cups Broccoli, cut into florets
1 Garlic HEAD (not clove)
1 tablespoon Olive Oil
1 tablespoon Butter
2 Celery Stalks, diced
1/2 Yellow Onion, diced
1 Carrot, peeled and diced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Paprika
1/4 teaspoon Dried Thyme Leaves
1 tablespoon Flour
1/3 cup Dry White Wine
1/3 cup Water
28 ounces Vegetable Broth
1 Bay Leaf
2 teaspoons Fresh Parsley, minced (optional)
1/3 cup Half-and-Half

Preheat the oven to 400 degrees. Combine the cauliflower and broccoli florets in a 9x14 baking dish. Toss with the olive oil and sprinkle lightly with salt and pepper. Cut off the top of the head of garlic and wrap it in foil. Place the wrapped garlic on the baking dish and roast the cauliflower, broccoli, and garlic for 20-25 minutes. Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes. Add the wine and water, mixing to combine with the flour mixture. Slowly add in the vegetable broth, then add the bay leaf. Remove the garlic cloves from their skin and add to the pot whole. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Add the cauliflower and broccoli and simmer for an additional 5 minutes. Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth, or puree with an immersion blender in the pot. Stir in the half and half and parsley. Cook until just heated through. Serve hot. Makes 4 servings, each between 1 1/3 and 1 1/2 cups.

*I don't normally include this information, but Nicole had it posted on her blog, so I thought I'd share--Nutrition information (per serving): 193 calories, 8.5 grams of fat, 7mg of cholesterol, 449mg sodium, 21.3 grams of carbohydrates, 6.5 grams of fiber, and 5.2 grams of protein.