• 2 heads cauliflower (10 cups)
  
• 3 garlic cloves
  
• 2 shallots
  
• 2 tablespoons olive oil
  
• 3 cups chicken broth
  
• 1 cup water
  
• 1 teaspoon finely chopped fresh thyme leaves
  
• 1 bay leaf
  
• 2 cups heavy cream

Preheat oven to 425°F.

Cut cauliflower into 1-inch flowerets. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.

In a 4-quart pan simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay leaf and in a blender puree soup in batches until smooth, transferring to a bowl. Return soup to pan and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.