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Roasted Cauliflower Soup

Ingredients

• 1 large head cauliflower, cut into florets (10 cups)
• 1 onion, sliced
• 2 cloves garlic, halved
• 2 tablespoons olive oil
• 2 14.5-ounce cans chicken broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon snipped thyme or 1/4 teaspoon dried thyme, crushed
• 1 cup half-and-half or light cream
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 400 F.
2. In a large roasting pan combine cauliflower, onion, and garlic.
3. Drizzle with oil.
4. Toss gently to coat.
5. Spread vegetables in an even layer.
6. Roast, uncovered, for 30 minutes, stirring once.
7. In a Dutch oven combine roasted vegetables, broth, the water, bay leaf, and thyme.
8. Simmer, covered, for 20 minutes.
9. Discard bay leaf.
10. Transfer vegetable mixture in batches to a food processor or blender and blend until smooth.
11. Return pureed mixture to saucepan.
12. Stir in half-and-half, salt, and pepper.
13. Heat through.

Attribution