Cauliflower Soup

By cmschnettler

Ingredients

• 1 large head cauliflower (3 pounds), cut into flowerets (10 cups)
• 1 large onion, sliced
• 2 cloves garlic, each halved
• 2 tablespoons olive oil
• 2 cans (14.5 ounces each) chicken broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon chopped fresh thyme
• 1 cup half-and-half
• 1 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

1. Heat oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil. 2. Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes. 3. In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes. 4. Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half-and-half, salt and pepper; gently heat. Makes 8 servings.