This soup is easy to make and has a refined elegance to it. Great as a first course at a dinner party or serve with a crusty bread and salad for a complete meal. Freezes well. Thank you Bonnie for another delicious recipe.

Roasted Cauliflower Soup
prep time 15 min
cooking time 90 minutes

Ingredients
1 Head of cauliflower in small florets 
2 tbsp olive oil
2 tbsp butter
2  cups diced potatoes
2 quarts vegetable broth or water
3/4 tsp salt
1/4 tsp pepper
1 8 oz tub cream cheese with chive and onion

Toss cauliflower florets in olive oil and roast in shallow pan in oven at 445 degrees for 45 minutes. In large saucepan saute onion in two tablespoons butter then add diced potatoes. Add roasted florets and stir in vegetable stock or water . Bring to a boil, cover and simmer for 45 minutes. Remove from heat and whisk in cheese. When cheese melts  put in blender until smooth. Serve with croutons.