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Creamy Roasted Cauliflower Soup
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Ingredients
2 heads
cauliflower
3 cloves
garlic
2 shallots
Produce
1 tablespoon
olive oil
3 cups
chicken broth
1 cup
water
1
bay leaf
1 teaspoon
dried thyme
2 cups
heavy cream
salt to taste
Spices and Seasonings
pepper to taste
Spices and Seasonings
Instructions
STEP 1
Preheat oven to 425°F (220°C). Toss cauliflower, olive oil, garlic, and shallots in a large bowl; spread on a roasting pan.
STEP 2
Roast in oven until toasted and tender, about 30 minutes.
STEP 3
Transfer roasted cauliflower to a pot; add chicken broth and water. Season with thyme and bay leaf; bring to a boil. Cook for 30 minutes and discard bay leaf.
STEP 4
Puree the soup with an immersion blender or in batches in a blender. Return to pot, stir in cream, and season with salt and pepper. Heat through but do not boil.
Nutrition Facts
(per serving)
Calories:
357 calories
Servings:
6 servings
Carbohydrates:
16 g
Fat:
32 g
Fiber:
5 g
Protein:
6 g
Sugar:
5 g
Meal Effort
Preparation:
20 minutes
Cook:
1 hrs
Total:
1 hrs 20 mins