Fabulous Roasted Cauliflower Soup
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 cloves
Garlic (chopped)1 tbsp
Olive Oil3 cups
Chicken Broth1 cup
Water1
Bay Leaf1 tsp
Dried Thyme2 cups
Heavy Cream1
SaltDirections:
1
Preheat the oven to 425 degrees F (220 degrees C)
2
In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots
3
Spread out in a roasting pan or baking sheet with sides
4
Roast in the preheated oven until toasted and tender, about 30 minutes
5
When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water
6
Season with thyme and the bay leaf and bring to a boil
7
Cook over medium heat for 30 minutes
8
Remove and discard the bay leaf
9
Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot
10
Stir in the cream and season with salt and pepper
11
Heat through before serving but do not boil