Name: Creamy Roasted Cauliflower Soup
Ingredients: 2 heads cauliflower, separated into florets; 2 shallots, chopped; 3 cloves garlic, chopped; 1 tablespoon olive oil; 3 cups chicken broth; 1 cup water; 1 teaspoon dried thyme; 1 bay leaf; 2 cups heavy cream; salt and pepper to taste

Ingredients

2 heads cauliflower, separated into florets
2 shallots, chopped
3 cloves garlic, chopped
1 tablespoon olive oil
3 cups chicken broth
1 cup water
1 teaspoon dried thyme
1 bay leaf
2 cups heavy cream
salt and pepper to taste

Steps

Preheat the oven to 425 degrees F (220 degrees C).
Toss cauliflower, shallots, garlic, and oil in a large bowl; spread in a single layer in a roasting pan or rimmed baking sheet.
Roast in the preheated oven until golden and tender, about 30 minutes.
Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf; bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
Purée soup using an immersion blender (or use a regular blender). Stir in cream; season with salt and black pepper. Heat before serving until warmed through; do not boil.