This cream soup is easy to prepare and delicious. Instead of roasting the vegetables in the oven, consider wrapping them in aluminum foil and roasting them on the grill. Once the vegetables are roasted, this is an easy soup to prepare.
1 head of cauliflower, cut into pieces, about 8 cups
1 large sweet onion, sliced
2 cloves of garlic, cut into chunks
2 tablespoons olive oil
2 cans chicken broth (14.5 ounces each)
1 cup water
1 bay leaf
1 cup cream
Preheat the oven to 400 degrees. Cover a cookie sheet with aluminum foil and place a wire rack on top.
- In a bowl, toss the cauliflower pieces, onion slices, and garlic with the olive oil. Put the mixture on top of the rack and roast for 30 minutes or until tender.
- Place the cooked vegetables in a large pan with the broth, water, and bay leaf. Bring to a boil and then reduce the heat and cover and simmer for 15 minutes.
- Take out the bay leaf. And puree the soup in a blender or food processor. Stir in the cream and taste for salt and pepper. Depending on the sodium in the broth, you will probably need to add 1/2 to one teaspoon salt plus pepper to taste. Reheat the soup.
- Ladle into bowls to serve and sprinkle with paprika. Serve hot.