Great Recipe - Roasted Cauliflower Soup

I found this in a magazine and tried it today. It is really good.

1 large head of cauliflower cut into florets
1 large onion sliced
2 cloves of garlic, halved (I used 3)
2 tablespoons of olive oil
2 14.5 ounce cans of low sodium chicken broth
1 cup of water
i bay leaf
i teaspoon of fresh thyme
1 cup of half and half
salt and pepper to taste

Preheat oven to 400 F, in large roasting pan toss cauliflower, onion, garlic with oil. Roast, uncovered for 30 minutes stirring at 15 minutes. in a large pot combine roasted veggies, broth, water, bay leaf, and thyme. Bring to a boil, reduce heat and simmer covered for 20 minutes. Discard bay leaf. Working in batches, transfer soup to a food processor or blender, process or blend soup until smooth, return soup to a saucepan. Stir in half and half, salt and pepper. Heat through (do not boil)

8 servings (said to be a side dish)
Per Serving: 98 cal, 9 g total fat, 3 g sat. fat, 13 mg chol, 741 mg sodium, 4 g carb, 1 g fiber, 2 g pro

Hopefully you like it, if not sorry.