Roasted Cauliflower Soup

By Bostoncook

Best American Recipes 2004-2005

Ingredients

• 1 head cauliflower
• 1 onion, sliced
• 3 cloves garlic, halved
• 2 tablespoons olive oil
• 2 cans chicken broth
• 1 cup water
• 1 bay leaf
• 1 teaspoon minced thyme
• 1 cup half and half
• 1 teaspoon salt
• 1/8 teaspoon pepper

Details

Servings 6

Preparation

Step 1

1. Heat oven to 400.

2. Combine cauliflower, onion, and garlic on a baking sheet. Toss with oil. Roast 30 minutes, or until beginning to brown and soften, stirring after 15 minutes.

3. Combine cauliflower with broth, water, bay, and thyme. Cover and bring to a boil. Reduce heat and simmer, covered, until cauliflower is tender, 20 minutes.

4. Discard bay and puree as desired. Stir in half and half and season.