Description
I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6