Roasted Cauliflower Soup with Bacon and Thyme

By CarolM-2

Ingredients

• 2 heads cauliflower (about 4 1/2 total)
• 1/4 cup olive oil
• kosher salt
• 1 QT. chicken brown, divided
• 1 pint half and half
• 2 tsps. chopped fresh thyme, plus sprigs to garnish
• pinch of white pepper
• 10 slices apple wood smoked bacon, or 3 slices country ham, minced and cooked.

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment, or foil lightly misted with cooking spray.
Use a paring knife to carefully cut out and discard the core of each head, then cut the heads into large florets. Place the florets in a lg. bowl and drizzle with the olive oil. Toss to evenly coat. Sprinkle with about 2 tsp. of salt, tossing to coat.
Arrange the florets in a single layer on the baking sheet. Roast for 30 minutes, then use togs to flip the florets, then roast for another 30 minutes, or until the florets are deeply caramelized and golden.
Transfer the florets to a blender and add 2 cups of the broth. Puree, then add the half and half and puree for another 3 minutes, or until completely smooth. The puree should be very thick. With the blender running add the remaining broth, thyme and the white pepper. Taste and adjust seasonings. The soup can be transferred to a saucepan and gently heated, or refrigerated overnight and before reheating and serving. The flavor is best overnight.
When ready to serve, garnish each bowl with a bit of cooked bacon and sprig of fresh thyme.