This soup sounds so good! I love a good creamy soup on a cold winters day and we are expecting some of those soon. I will post and let you know how it turns out! — Becky
- Place cauliflower on baking sheet and drizzle with 2 tbsp olive oil. Roast for 20 minutes in a 375 degree-oven.
- Heat remaining tbsp olive oil in a Dutch-oven. Add garlic and onion; sauté 2 to 3 minutes.
- Stir in chicken broth and cauliflower. Bring to a boil. Cover and simmer 20 minutes.
- Puree until smooth.
- Stir in milk and heat through.