Name: Creamy Roasted Cauliflower Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 2 heads cauliflower, separated into florets; 1 tablespoon olive oil; 3 cloves garlic, chopped; 2 shallots, chopped; 3 cups chicken broth; 1 cup water; 1 teaspoon dried thyme; 1 bay leaf; 2 cups heavy cream; salt and pepper to taste

Ingredients

Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower, oil, garlic, and shallots in a large bowl. Spread in a single layer in a roasting pan or rimmed baking sheet.
Step 2

Roast in the preheated oven until golden and tender, about 30 minutes.
Step 3

Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf. Bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
Step 4

Puree soup using an immersion blender, or a blender. Stir in cream and season with salt and pepper. Heat through before serving, but do not boil.

Enjoy your meal!