• Heat oven to 400 degrees F. In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.

  • Roast in 400 degree F oven for 30 minutes, stirring after 15 minutes.

  • In large saucepan, combine roasted cauliflower mixture, chicken broth, water, bay leaf and thyme. Cover; bring to boiling. Reduce heat; simmer, covered, 20 minutes.

  • Discard bay leaf. In blender or food processor, puree soup in batches. Return soup to saucepan. Stir in half-and-half, salt and pepper; gently heat. Makes 8 servings.

Nutrition Facts

98 calories; 9 g total fat; 13 mg cholesterol; 741 mg sodium. 4 g carbohydrates; 2 g protein;