Roasted Cauliflower Soup

A creamy, comforting soup made with roasted cauliflower and aromatic herbs.

Ingredients - Serves 4

Preheat the oven to 400°F.
Toss the cauliflower florets in olive oil, salt, and pepper, and spread out on a baking sheet.
Roast the cauliflower in the preheated oven for 25-30 minutes, or until golden and tender.
While the cauliflower is roasting, heat the remaining olive oil in a large pot over medium heat.
Add the onion and garlic and cook until the onion is soft, about 5 minutes.
Add the roasted cauliflower, chicken broth, and thyme to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a regular blender and puree in batches.
Stir in the heavy cream and season with additional salt and pepper to taste.
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.