Fabulous Roasted Cauliflower Soup Recipe

"I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls."

Ingredients

Adjust

Metric

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

Prep 20 m

Cook 1 h

Ready In 1 h 20 m

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.

Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Per Serving: 356 calories;31.8 g fat;15.8 g carbohydrates;6 g protein;109 mg cholesterol;91 mg sodium.Full nutrition
Source: Read Full Article