• 1   large 
    head cauliflower (3 pounds), cut into flowerets (10 cups)
  • 1   large 
    onion, sliced
  • 2   cloves 
    garlic, each halved
  • 2   tablespoons 
    olive oil
  • 2   cans 
    (14.5 ounces each) chicken broth
  • 1   cup 
  • 1   
    bay leaf
  • 1   teaspoon 
    chopped fresh thyme
  • 1   cup 
  • 1   teaspoon 
  • 1/8  teaspoon 
    black pepper
Heat oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes.
In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half-and-half, salt and pepper; gently heat. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 98, Fat, total (g) 9, chol. (mg) 13, sat. fat (g) 3, carb. (g) 4, fiber (g) 1, pro. (g) 2, sodium (mg) 741, Percent Daily Values are based on a 2,000 calorie diet
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