Fabulous Roasted Cauliflower Soup

As the days become shorter and the nights grow cooler, there's nothing quite like a warm bowl of homemade soup to chase away the chill. This roasted cauliflower soup is not only comforting and delicious, but it's also packed with nutrients.

To make this soup, simply roast a head of cauliflower in the oven until it's tender. You can then add it to a pot with some chicken broth, water, and seasonings. Bring the mixture to a boil, then reduce the heat and simmer until the cauliflower is soft. Finally, puree the soup until it's smooth and creamy. You can then add some cream, salt, and pepper to taste. Serve with crusty bread or rolls for a complete meal.

Step-by-step

• 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.