Roasted Cauliflower Soup

When I was at the farmer's market the other day there was a great deal on some cauliflower that was close to expiring so I decided to grab some to make some soup.  I enjoy making soups because the leftovers freeze well and make great lunches.
2 heads cauliflower
3 cloves garlic
2 shallots
2 tbsp olive oil
3 cups chicken broth
1 cup water
1 tsp finely chopped fresh thyme leaves
1 bay leaf
2 cups heavy cream

1. Preheat the oven to 425 F.
2. Cut cauliflower into 1-inch flowerets (about 10 cups). 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.
3. In a 4-quart kettle simmer broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. 
4. Discard bay leaf and in a blender puree soup in batches until smooth (use caution when blending hot liquids), transferring to a bowl. 
5. Return soup to kettle and stir in cream and salt and pepper to taste. Heat soup over moderate heat until just heated through.

The original recipe can be seen here.