![](https://cdn.statically.io/img/www.allrecipes.com/thmb/n_syFGP4lcBIWjhzKP599_rOfV8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/209198-8f17aba6a2a545b286ab79a10a3eecda.jpg)
Ingredients
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2 heads cauliflower, separated into florets
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3 cloves garlic, chopped
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2 shallots, chopped
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1 tablespoon olive oil
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3 cups chicken broth
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1 cup water
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1 bay leaf
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1 teaspoon dried thyme
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2 cups heavy cream
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salt and pepper to taste
Directions
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Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
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Roast in the preheated oven until toasted and tender, about 30 minutes.
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When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
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Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Nutrition Facts (per serving)
357 | Calories |
32g | Fat |
16g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 357 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 19g | 93% |
Cholesterol 109mg | 36% |
Sodium 91mg | 4% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 5g | 18% |
Total Sugars 5g | |
Protein 6g | 12% |
Vitamin C 91mg | 101% |
Calcium 109mg | 8% |
Iron 1mg | 8% |
Potassium 704mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.