Roasted Cauliflower Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 large head cauliflower, cut into florets (about 3 pounds)
• 1 large onion, sliced
• 2 garlic cloves, each halved
• 2 tablespoons olive oil
• 2 (14 1/2 ounce) cans chicken broth (3 2/3 cups)
• 1 cup water
• 1 bay leaf
• 1 teaspoon chopped fresh thyme
• 1 cup half-and-half
• 1 teaspoon salt (to taste)
• 1/8 teaspoon fresh ground black pepper (to taste)

Recipe

• 1 preheat oven to 400 degrees.
• 2 in a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. drizzle the olive oil over and toss to coat.
• 3 roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
• 4 in a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. cover and bring to a boil. reduce the heat to a simmer. simmer, still covered, until the cauliflower is tender, 20 minutes.
• 5 discard the bay leaf. transfer the soup to a blender or food processor, in batches, and puree until smooth.
• 6 return the soup to a saucepan. stir in the half-and-half. season with salt and pepper, heat gently, and serve.