Ingredients

1 large head cauliflower (3 pounds), cut into flowerets (10 cups)

1 large onion, sliced

2 cloves garlic, each halved

2 tablespoons olive oil

2 cans (14.5 ounces each) chicken broth

1 cup water

1 bay leaf

1 teaspoon chopped fresh thyme

1 cup half-and-half

1 teaspoon salt

1/8 teaspoon black pepper

Preparation

  1. Heat oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
  2. Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes.
  3. In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
  4. Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half-and-half, salt and pepper; gently heat. Makes 8 servings.