Creamy Roasted Cauliflower Chowder

Name: Creamy Roasted Cauliflower Chowder
Total time: 50 min
Yield: 2
Ingredients: 2 heads cauliflower, cut into florets; 3 cloves garlic, minced; 2 shallots, finely chopped; 1 tablespoon olive oil; 3 cups chicken broth; 1 cup water; 1 bay leaf; 1 teaspoon dried thyme; 2 cups heavy cream; salt and pepper, to taste

Indulge in this creamy and comforting chowder featuring roasted cauliflower, garlic, shallots, and thyme. Ready in under an hour!

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

Nutrition

calories357kcal

carbohydrates16g

fat32g

protein6g

Soup American

Ingredients

2 heads cauliflower, cut into florets

3 cloves garlic, minced

2 shallots, finely chopped

1 tablespoon olive oil

3 cups chicken broth

1 cup water

1 bay leaf

1 teaspoon dried thyme

2 cups heavy cream

salt and pepper, to taste

Directions

Preheat the oven to 425°F (220°C). In a large bowl, toss together the cauliflower florets, olive oil, garlic, and shallots. Spread evenly on a roasting pan or rimmed baking sheet.

Roast in the preheated oven for about 30 minutes or until toasted and tender.

Transfer roasted cauliflower to a pot. Pour in chicken broth and water. Add bay leaf, thyme, and season with salt and pepper. Bring to a boil and cook over medium heat for 30 minutes.

Discard the bay leaf. Using an immersion blender or blending in batches, puree the soup back in the pot. Stir in heavy cream and warm through before serving, but do not boil.

For extra flair, top with crumbled bacon or fresh herbs!