Fabulous Roasted Cauliflower Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls. Ingredients:
2 heads cauliflower, separated into florets |
3 cloves garlic, chopped |
2 shallots, chopped |
1 tablespoon olive oil |
3 cups chicken broth |
1 cup water |
1 bay leaf |
1 teaspoon dried thyme |
2 cups heavy cream |
salt and pepper to taste |
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
2. Roast in the preheated oven until toasted and tender, about 30 minutes.
3. When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
4. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
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