Roasted Cauliflower Soup

Name: Roasted Cauliflower Soup
Ingredients: 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)

11 ingredients

6 steps

Ingredients

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)

Directions

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.