Roasted Cauliflower Soup

1 large head cauliflower cut into florets (10 cups)
1 large onion sliced
2 cloves garlic, each halved
2 tablespoons olive oil
2 cans chicken broth
1 bay leaf
1 tsp.chopped fresh thyme
1 tsp. salt
1/8 tsp. black pepper
1 cup half and half

Heat oven to 400* In large roasting pan, toss cauliflower, onion slices and garlic with olive oil.
Roast at 400* for 30 minutes stirring halfway through
In large saucepan, combine roasted cauliflower mixture, chicken broth, 1 cup water, bay leaf and thyme..cover bring to boil..reduce heat and simmer covered for 20 minutes.
Discard bay leaf. In blender or food processor, puree soup in batches. Add half and half. Return soup to saucepan.