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I found a recipe on Pinterest for Roasted Cauliflower Soup, but I love this Trim Healthy Mama broccoli cheese soup we often make.  So I merged the two and discovered the most amazing, creamy soup I’ve had in a long time!!

Trim 1 large head of cauliflower into florets and toss with a bit of olive oil and salt.  Roast at 425 for about 35-40 minutes, stirring occasionally.

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Meanwhile, sauté one large onion or two small onions.  When they are translucent, add 2 cloves garlic, minced or micro planed. ** Cook for another minute or so.  Add 1 1/2 packages of cream cheese and 6c. chicken stock.

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When it’s all melted and whisked together, add the leaves from 3 sprigs of thyme and 2 bay leaves.

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Let it cook on low until cauliflower is done.  When cauliflower is finished, put half of it into the blender with a little of the broth (make sure you don’t put the bay leaf in there).  Blend it until smooth, being super careful because it’s really hot.

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Pour into the broth and add the second half of the roasted cauliflower.  I thickened mine with a couple pinches of glucomannon, which is a low carb alternative to flour.  **If you would prefer the traditional route, add flour to the onions the last minute or so before you add the stock and cream cheese.  That will thicken it just fine.**

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 Fish out the bay leaves and discard.  Add about 1/4c. of freshly grated parmesan.

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Done!  Our family of 5 ate the entire pot!  Next time I think I will double it!

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