Easy cauliflower, red onion, thyme, and rosemary soup (to bake in the oven)

Ingredients

To roast

1 large cauliflower
1 red onion
3 garlic cloves
1 branch of rosemary
1 branch of thyme
2 tbsp. of olive oil
Salt pepper

For the broth

5 cups of chicken broth
2 tsp. of butter

Preparation

1. Preheat oven to 375F.
2. Cut the cauliflower into florets and cut the red onion into quarters.
3. On a baking tray lined with parchment paper add all the ingredients “TO ROAST”. Bake for 35 minutes, or until the cauliflower is soft and tender.
4. In a blender, add the roasted vegetables and all the ingredients “FOR THE BROTH”. Blend until smooth and creamy.
5. Serve warm.