I loved roasted vegetables but some reason it sounds hard to make. Any roasted vegetable is easy peasy. SO in the spirit of roasting I made this wonderful yummy Roasted Cauliflower Soup last night and it was big hit with the family. I've added the recipe below for you to try on your own. Please do! You will love it.
2 heads cauliflower, separated into florets
3 cloves garlic, chopped
1 shallots, chopped
3 tablespoon olive oil
4 cups chicken broth
1/2 cup water
1 bay leaf
1 teaspoon dried thyme
2 cups heavy cream or half and half (depending on how thick or healthy you want it)
1 tablespoon fresh chopped parsley
salt and pepper to taste
- Preheat the oven to 425 degrees F. In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a baking sheet.
- Roast in the preheated oven until toasted and tender, about 30-40 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 20-25 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. Top with parsley if you like.