Roasted Cauliflower Soup

Submitted by cblwolf

"An easy, savory soup, with a great depth of flavor from roasting the veggies. Impressive enough for a first course at a dinner party, but easy enough to make for a family supper. Adapted from a recipe found in Family Circle Magazine."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 large head cauliflower, cut into large florets
• 1 large onion, sliced
• 2 garlic cloves, peeled
• 2 tablespoons olive oil
• 2 cups chicken stock or (14 1/2 ounce) cans chicken broth
• 1 bay leaf
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 2 cups half-and-half
• 1 teaspoon salt
• 1⁄4 teaspoon black pepper

directions

1. Heat oven to 400 degrees F. On two cookie sheets, place cauliflower, onion, and garlic. Drizzle the olive oil over the veggies and turn to coat.
2. Roast veggies in preheated oven for 30 minutes, stirring after 15.
3. Combine roasted vegetables, chicken stock, bay leaf, and thyme. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Remove bay leaf and purée using an immersion blender. Add half and half, salt, and pepper and heat gently.