Cauliflower Soup

Ingredients

• 1 large head Cauliflower ((cut into florets, ~6 cups florets))
• 3 tbsp Olive oil ((divided))
• 3/4 tsp Sea salt ((divided into 1/4 tsp and 1/2 tsp))
• 4 cloves Garlic
• 1 tbsp Fresh thyme
• 4 cups Chicken broth, reduced sodium ((or vegetable broth for vegetarian option))
• 8 oz Cream cheese ((softened at room temperature, cut into cubes))
• 1/4 tsp Black pepper ((to taste))

Instructions

1. 1

   Preheat the oven to 425 degrees F (218 degrees C). Line an extra large baking sheet with foil and grease lightly.

2. 2

   In a large bowl, toss the cauliflower florets with 2 tablespoons (30 mL) olive oil and 1/4 teaspoon (1 g) sea salt. Roast in the oven for about 30 minutes, until browned on the edges and very soft.

3. 3

   Heat the remaining tablespoon of olive oil in a pot or Dutch oven over medium heat. Add the garlic and thyme. Saute for about a minute, until fragrant.

4. 4

   Add the chicken broth and roasted cauliflower. Bring to a boil, then reduce to a simmer. Simmer for 5 to 10 minutes.

5. 5

   Use an immersion blender to puree the cauliflower, until smooth. (If desired, you can use a slotted spoon to remove some florets before pureeing, then return to the soup after.)

6. 6

   With the roasted cauliflower soup on low heat, add the cream cheese cubes. Use the immersion blender again to help the cream cheese melt into the soup, until smooth.

7. 7

   Stir in the remaining 1/2 teaspoon sea salt (2 g) and the black pepper. Adjust to taste as needed.