Roasted Cauliflower Soup Recipe #320942
Delicious homemade soup and easy to make. Perfect for a dinner party or a weeknight supper.
1½ hours | 20 min prep
SERVES 6 -8
- 1 large head cauliflower, cut into florets (about 3 pounds)
- 1 large onion, sliced
- 2 garlic cloves, each halved
- 2 tablespoons olive oil
- 2 (14 1/2 ounce) cans chicken broth (3 2/3 cups)
- 1 cup water
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 1 cup half-and-half
- 1 teaspoon salt (to taste)
- 1/8 teaspoon fresh ground black pepper (to taste)
- Preheat oven to 400 degrees.
- In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat.
- Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
- In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes.
- Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
- Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.
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5 stars