Ingredients
  • 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 water
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
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This onion soup is one of the simpler French recipes to make and combines a salty-sweet flavor.

Directions
1. 
Heat oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
2. 
Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes.
3. 
In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.
4. 
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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