Roasted Cauliflower Soup - cooking recipe

Ingredients

1 large head cauliflower, cut into large florets
1 large onion, sliced
2 garlic cloves, peeled
2 tablespoons olive oil
2 cups chicken stock or (14 1/2 ounce) cans chicken broth
1 bay leaf
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
2 cups half-and-half
1 teaspoon salt
1/4 teaspoon black pepper

Preparation

Heat oven to 400 degrees F. On two cookie sheets, place cauliflower, onion, and garlic. Drizzle the olive oil over the veggies and turn to coat.
Roast veggies in preheated oven for 30 minutes, stirring after 15.
Combine roasted vegetables, chicken stock, bay leaf, and thyme. Cover and bring to a boil. Reduce heat and simmer for 20 minutes.
Remove bay leaf and puree using an immersion blender. Add half and half, salt, and pepper and heat gently.