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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.04 Kcal (532 kJ) | ||
| Calories from fat | 64.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 11% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 4% | |
| Sodium | 750.17mg | 31% | |
| Potassium | 665.7mg | 14% | |
| Total Carbs | 11.71g | 4% | |
| Sugars | 4.16g | 17% | |
| Dietary Fiber | 3.82g | 15% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 91.2mg | 152% | |
| Calcium | 85.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 35.13 Kcal (147 kJ) | ||
| Calories from fat | 17.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.97g | 11% | |
|---|---|---|---|
| Cholesterol | 3.09mg | 4% | |
| Sodium | 207.43mg | 31% | |
| Potassium | 184.07mg | 14% | |
| Total Carbs | 3.24g | 4% | |
| Sugars | 1.15g | 17% | |
| Dietary Fiber | 1.06g | 15% | |
| Protein | 1.26g | 9% | |
| Vitamin C | 25.2mg | 152% | |
| Calcium | 23.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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