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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Roasting the cauliflower for this soup brings out a rich, nutty flavor. Ingredients:
2 lbs cauliflower florets |
1 cup chopped white onion |
3 garlic cloves, crushed |
2 tablespoons olive oil |
1/4 teaspoon ground black pepper |
1 teaspoon chopped fresh thyme |
2 cups chicken stock |
1 2/3 cups heavy cream |
1/2 teaspoon salt |
Directions:
1. Preheat an oven to 425°F
2. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat.
3. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
4. Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes.
5. Add the heavy cream and salt; heat through.
6. Puree the soup with an immersion blender or in batches in a countertop blender.
7. Serve hot.
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