Close
Tweet
Ingredients
| cauliflower florets: 2 lbs |
| onions - white (chopped): 1 cup |
| garlic: 3 cloves (crushed) |
| olive oil: 2 Tbl |
| black pepper: 1/4 tsp |
| fresh thyme: 1 tsp (chopped) |
| chicken stock: 2 cups |
| heavy whipping cream (fluid): 1 2/3 cups |
| salt: 1/2 tsp |
Roasted Cauliflower Soup
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
10 serving(s)
Tags
- Preheat an oven to 425°F
- Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat.
- Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown.
- Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes.
- Add the heavy cream and salt; heat through.
- Puree the soup with an immersion blender or in batches in a countertop blender.
- Serve hot.