Roasted Cauliflower Soup

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READY IN: 1hr 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • 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.
  • Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
  • 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.
  • Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
  • Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.
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