1 medium head cauliflower (2 lbs.), cut into flowerets
1 large onion, sliced
3 - 4 cloves garlic, halved
2 Tbs. olive oil
2 cans low-sodium chicken broth or 3 cups
1 c. water
1 bay leaf
1 tsp. chopped fresh thyme (or equivalent dried)
1 c. gourmet fat-free half & half
1 tsp. salt
1/8 tsp. pepper

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

Roast the vegetables in the pan for 45 minutes, stirring after 20 minutes.

In soup pot, 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 fat-free half & half, salt and pepper; gently heat.

Makes 8 servings.