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. 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.
2. 2 Roast in the preheated oven until golden and tender, about 30 minutes.
3. 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.
4. 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 per serving