Roasted Cauliflower Soup

Delicious homemade soup and easy to make. Perfect for a dinner party or a weeknight supper.

Preheat oven to 400 degrees.

In a large roasting pan , combine the cauliflower , onion , and garlic.

Drizzle the olive oil over and toss to coat.

Roast , stirring after 15 minutes , until the vegetables begin to brown and soften , for 30 minutes.

In a large saucepan , combine the cauliflower mixture with the chicken broth , water , bay leaf , and thyme.

Cover and bring to a boil.

Reduce the heat to a simmer.

Simmer , still covered , until the cauliflower is tender , 20 minutes.

Discard the bay leaf.

Transfer the soup to a blender or food processor , in batches , and puree until smooth.

Return the soup to a saucepan.

Stir in the half-and-half.

Season with salt and pepper , heat gently , and serve.

head cauliflower, onion, garlic cloves, olive oil, chicken broth, water, bay leaf, fresh thyme, half-and-half, salt, fresh ground black pepper