Fabulous Roasted Cauliflower Soup
"I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 bay leaf
- salt and pepper to taste
- 2 cups heavy cream
- 1 cup water
- 1 tablespoon olive oil
- 3 cups chicken broth
- 2 heads cauliflower separated into florets
- 3 cloves garlic chopped
- 2 shallots chopped
- 1 teaspoon dried thyme
- Carbohydrate 14.2378945346553 g
- Cholesterol 514.343333402577 mg
- Fat 107.853754083624 g
- Fiber 5.04681666199366 g
- Protein 119.207381618087 g
- Saturated Fat 35.6896508110036 g
- Serving Size 1 1 serving (902g)
- Sodium 518.784316601833 mg
- Sugar 9.19107787266164 g
- Trans Fat 8.69600430370886 g
- Calories 1521 calories
Directions 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.
