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