Roasted Cauliflower and Pepper Soup

The vegetables ready for roasting

Prepared October 15, 2012. Can be prepared as a conventional, vegetarian, or vegan dish.

large head of cauliflower, trimmed, cored, and cut into florets
1 large sweet red pepper, cut into 1/2 inch pieces
2 jalapeño peppers, membranes and seeds removed, and coarsely chopped
2 medium yellow onions, coarsely chopped
2 t garlic, chopped
olive oil, as needed to coat the vegetables lightly
4 sprigs of fresh thyme (or 1 T dry)
1 T salt
1/2 T sugar
1 t ground black pepper
3 c water
3 c chicken or vegetable stock
juice of a large lemon
3/4 c half and half, or light cream (optional)

Preheat oven to 400 degrees F (204 C). Place vegetables in an open roasting pan. Drizzle on oil, and toss lightly to coat. Add the thyme, salt, sugar, and pepper. Roast until lightly colored and softened, about 40 minutes. About half of original volume will remain, concentrated in flavor. Transfer to a heavy 6-qt pot. Add the water and stock. Simmer covered until tender, about 20 minutes. Discard thyme sprigs, set half the vegetables aside in a bowl. Blend the rest until smooth with an immersion blender. Lightly blend the reserved vegetables and return to the pot. Stir in the lemon juice, and adjust the salt and pepper. Stir in cream, if desired. Yields about 3 quarts.