Fabulous Roasted Cauliflower Soup

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 357 Calories

Ingredients

• 1 cup water
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 cups heavy cream
• 1 teaspoon dried thyme
• 1 bay leaf
• 3 cups chicken broth
• 3 cloves garlic, chopped
• 2 shallots, chopped
• 2 heads cauliflower, separated into florets

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.

Step 2

Roast in the preheated oven until toasted and tender, about 30 minutes.

Step 3

When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.

Step 4

Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.