Roasted Cauliflower Soup

By BuffieBelinda

Okay, I know most people don’t like cauliflower, and my family won’t touch it with a ten foot pole, but that’s because I live with boys! Surely you know how hard it is to get them to eat their veggies?! I like it, so I make myself some of this every once in a while. It’s rich and creamy and different from all of the other boring soups you get from a can. I like to eat it with crusty French bread smothered in butter. Doesn’t that make everything taste good? Try it, maybe you discover you like something you never thought you would.

Ingredients

• 1 head cauliflower
• 2 gloves garlic
• 1 shallot, finely chopped
• 1 TBSP olive oil
• 2 cups chicken broth
• 1 bay leaf
• 1 tsp each salt, pepper, thyme and tarragon
• 2 cups heavy cream

Details

Preparation time 30mins
Cooking time 60mins
Adapted from b-anything.blogspot.com

Preparation

Step 1

1. Preheat oven to 425°
2. Toss cauliflower, garlic, shallots and oil in a bowl
3. Place on a baking sheet and season with salt and pepper
4. Roast for 20-25 minutes or until browned and tender (a little char is okay; it will add more flavor to the soup)
5. After roasting, transfer the veg to a soup pot and cover with broth
6. Add remaining seasonings
7. Simmer, uncovered, over medium heat for 30 minutes
8. Remove and discard bay leaf
9. Puree with an immersion or traditional blender
10. Stir in cream and heat thoroughly, but do not let come to a boil
11. Taste for seasoning and add more salt and pepper if desired
12. To serve, drizzle olive oil or thinned our sour cream over the top