Soups, Stews and Chili Recipe ⇒ Fabulous Roasted Cauliflower Soup

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

Cooking 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.

Nutrition Facts

• calories356.5
• carbohydrateContent15.8 g
• cholesterolContent108.7 mg
• fatContent31.8 g
• fiberContent5 g
• proteinContent6 g
• saturatedFatContent18.6 g
• sodiumContent91.3 mg
• sugarContent5.2 g