Roasted Cauliflower Soup

Roasted Cauliflower Soup
This recipe has been adapted from a recipe from Gourmet Magazine (December, 1997) and is available on
  • 2 heads cauliflower
  • 3 garlic cloves
  • 2 shallots
  • 2 tablespoons olive oil
  • 3 cups chicken broth
  • 1 cup water
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 bay leaf
  • 2 cups heavy cream
  1. Preheat oven to 450°F. Toss cauliflower with oil and salt, spread in one layer in a large baking pan and roast, stirring and turning over occasionally, until tender and golden brown, which will take about 25 to 35 minutes.
  2. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through. Makes 10 cups.