1. Preheat an oven to 425°F 2. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat. 3. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown. 4. Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes. 5. Add the heavy cream and salt; heat through. 6. Puree the soup with an immersion blender or in batches in a countertop blender. 7. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
