Roasted Cauliflower Soup

Roasting the cauliflower for this soup brings out a rich, nutty flavor.

• Ready In: 55 mins
• Serves: 10

Ingredients

• 2  lbs cauliflower florets
• 1  cup  chopped  white onion
• 3  garlic cloves, crushed
• 2  tablespoons olive oil
• 1⁄4 teaspoon ground black pepper
• 1  teaspoon  chopped fresh thyme
• 2  cups  chicken stock
• 1 2⁄3 cups heavy cream
• 1⁄2 teaspoon salt

Directions

1. Preheat an oven to 425°F
2. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat.
3. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
4. Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes.
5. Add the heavy cream and salt; heat through.
6. Puree the soup with an immersion blender or in batches in a countertop blender.
7. Serve hot.