Roasted Cauliflower Soup



  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.