Mom loved this soup and said it would be divine with chopped cooked bacon on top. I think that’s a delicious idea
Nutrition facts :
Preheat oven to 425 degrees Fahrenheit. Place cauliflower, onion, and garlic in a 9x13 inch baking dish. Pour the butter over and sprinkle on the salt and pepper. Toss. Roast for 35 minutes. Transfer the roasted veggies to a soup pot and add the broth, salt, thyme, and coconut milk. Simmer about 5 minutes. Puree in batches in a blender until extremely smooth. Return the soup to the pot and heat through.