Roasted Cauliflower Veggie Soup

soup.jpg1 head cauliflower
3 garlic cloves
2 medium onions, cut in wedges
3 T olive oil
1 carrot, grated
1 celery stalk, thinly sliced
1 waxy potato, washed and grated
3 c broth or water
½ t crushed dried thyme leaves
1 bay leaf
2 c cream, or to taste
hefty grind of black pepper
salt to taste

To roast the cauliflower:
Cut cauliflower into same-sized florets. Toss cauliflower, garlic, and onions with 2T oil to coat and roast in middle of 425°F oven until brown and caramelized, stirring frequently during the latter part of the roasting. Can be made in advance and refrigerated until needed.

In a soup pot, sauté the celery, carrot and potato in 1T oil until tender. Add broth, water, roasted cauliflower mixture, and herbs and simmer for 30 minutes, or until cauliflower is very tender. Discard bay leaf and puree in blender (or you could skip this step if you cut the cauliflower smaller). Return soup to pot and stir in cream, salt and pepper to taste. Heat through and serve.

I make it a little differently every time. I rarely have cream on hand, so often use half and half. Evaporated milk will work, too. A little cheddar tastes great melted in and it would probably be gorgeous topped with a slice of bread and cheese and broiled, French onion soup style.


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