Rating: 4.5 stars 4.4
128 Ratings
  • 5 star values: 73
  • 4 star values: 42
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

357 calories; protein 6g; carbohydrates 15.8g; fat 31.8g; cholesterol 108.7mg; sodium 91.3mg. Full Nutrition
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