Roasting the cauliflower for this soup brings out a rich, nutty flavor.
Prep Time: 15 minutes
Cook Time: 40 minutes
- 2 lbs. cauliflower florets
- 1 cup chopped white onions
- 3 cloves garlic, crushed
- 2 tablespoons olive oil
- ¼ teaspoon ground black pepper
- 2 1/2 teaspoons chopped fresh thyme
- 2 cups chicken stock
- 1 2/3 cups heavy cream
- ½ teaspoon salt
Preheat an oven to 425F. 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.
Makes 10 servings.