Roasted Cauliflower Soup

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 large head cauliflower, cut into large florets
• 1 large onion, sliced
• 2 garlic cloves, peeled
• 2 tablespoons olive oil
• 4 cups chicken stock or 2 (14 1/2 ounce) cans chicken broth
• 1 bay leaf
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 2 cups half-and-half
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 heat oven to 400 degrees f. on two cookie sheets, place cauliflower, onion, and garlic. drizzle the olive oil over the veggies and turn to coat.
• 2 roast veggies in preheated oven for 30 minutes, stirring after 15.
• 3 combine roasted vegetables, chicken stock, bay leaf, and thyme. cover and bring to a boil. reduce heat and simmer for 20 minutes.
• 4 remove bay leaf and purée using an immersion blender. add half and half, salt, and pepper and heat gently.