All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

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

Nutrition Info

356.5 calories carbohydrate: 15.8 g cholesterol: 108.7 mg fat: 31.8 g fiber: 5 g protein: 6 g saturatedFat: 18.6 g servingSize: - sodium: 91.3 mg sugar: 5.2 g transFat: : - unsaturatedFat: : -

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.
Roast in the preheated oven until toasted and tender, about 30 minutes.
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.
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.

6 servings

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.