roasted cauliflower soup

I have recently decided to start mastering the art of soups. This was scrumptious!

roasted cauliflower and leek soup

makes 6 servings

2 cloves garlic, minced

2 tablespoons vegetable oil

1 head cauliflower, broken into florets

3 tablespoons butter

2 leeks, white part only, chopped

1/4 cup all-purpose flour

1 quart chicken stock

1/3 cup heavy whipping cream

1 teaspoon kosher salt

1 tablespoon cracked black pepper

Preheat oven to 325 degrees F

Arrange cauliflower florets on a baking sheet; pour oil and garlic mixture cauliflower. Toss to coat.

Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes