I love making this rich, comforting, creamy roasted cauliflower soup in the fall. It's infused with garlic, shallots, thyme, and a touch of heavy cream. Serve it with warm, crusty rolls for a cozy meal.
Ingredients
- 2 heads cauliflower , separated into florets
- 1 tablespoon olive oil
- 3 cloves garlic , chopped
- 2 shallots , chopped
- 3 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups heavy cream
- salt and pepper to taste
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower, oil, garlic, and shallots in a large bowl. Spread in a single layer in a roasting pan or rimmed baking sheet.
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2
Roast in the preheated oven until golden and tender, about 30 minutes.
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3
Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf. Bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
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4
Puree soup using an immersion blender, or a blender. Stir in cream and season with salt and pepper. Heat through before serving, but do not boil.
Nutrition Facts
Per serving
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