There’s nothing like a bit of cool weather to get me in the soup making spirit. One of my favorite meals to make are soups because you can experiment a little without destroying the recipe. And they are also generally pretty healthy and always cozy.

Today I thought I’d share a recipe I found and shared in Tuesday Five last week. It’s a roasted caulifower soup via Damn Delicious! The reason I liked this one is because there wasn’t any added flour to make it thicker. It’s filled with healthy ingredients and lots of flavor!

Ingredients:

2 heads cauliflower chopped
5 cups chicken stock
1 head of garlic
Olive Oil & Salt
1 onion diced
1/2 cup heavy cream
3 fresh thyme sprigs
1 bay leaf

Directions:

Preheat oven to 425 and spray a baking sheet with Pam

Chop cauliflower into florets and throw into a bowl. Pour 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss together so they are evenly coated.

Chop 1/4 inch off top of garlic head so tops of garlic cloves are exposed. Picture below will give you an idea of what it’s supposed to look like! Drizzle with a tablespoon of olive oil and place in a folded piece of tinfoil!

Place cauliflower and garlic on baking sheet and bake for 30-35 minutes or until golden brown. The more cooked through, the better the soup will taste!

In large stockpot, heat 1 tablespoon of olive oil and cook onions until golden brown. Add chicken stock, bay leaf, and thyme.

Let boil and simmer then cover for 5 minutes.

Stir in cauliflower and garlic.

Bring to a boil and then let simmer for 10 minutes or until cauliflower is soft and falling off florets.

Add in cream and season with salt and pepper.

Using a Cuisinart Hand Held Blender, stir ingredients until it turns into soup. Add more broth or stock to make thinner. If you don’t have a hand held blender, puree in any immersion blender you have! I used a vitamix for this one!

Serve immediately and enjoy with a sprinkle of bacon!

cauliflower soup roasted cauliflower soup