ROASTED CAULIFLOWER SOUP
An easy, savory soup, with a great depth of flavor from roasting the veggies. Impressive enough for a first course at a dinner party, but easy enough to make for a family supper. Adapted from a recipe found in Family Circle Magazine.
Provided by cblwolf
Categories Cauliflower
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees F. On two cookie sheets, place cauliflower, onion, and garlic. Drizzle the olive oil over the veggies and turn to coat.
- Roast veggies in preheated oven for 30 minutes, stirring after 15.
- Combine roasted vegetables, chicken stock, bay leaf, and thyme. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
- Remove bay leaf and purée using an immersion blender. Add half and half, salt, and pepper and heat gently.
Nutrition Facts : Calories 186.9, Fat 12.1, SaturatedFat 5.3, Cholesterol 26, Sodium 519.6, Carbohydrate 14.1, Fiber 2.5, Sugar 4.8, Protein 7.1
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