Preheat oven to 350F. Add 30 garlic cloves to a small oven safe dish. Top with half the thyme, first amounts of olive oil, salt and black pepper. Cover with tin foil and roast, undisturbed, for 40 minutes.
Once garlic is done roasting, carefully remove from oven and cool for 5 to 10 minutes. Use a slotted spoon to remove the garlic cloves and set aside to add to soup. Allow the oil to cool and store in a covered glass jar (you'll need some to drizzle over the finished soup, use the rest in salad dressings, marinades or for cooking within 2 to 3 days).
While garlic is roasting, heat a large soup pot over medium heat. Once hot, add second amount of olive oil. Add roughly chopped sweet onion and remaining garlic cloves along with paprika, and second amounts of salt and black pepper. Saute for 6 to 8 minutes, stirring frequently.
Add in cauliflower florets and stir to coat with spices. Add Pacific Foods Organic Beef Bone Broth and remaining thyme. Bring to a boil. Once boiling, cover, immediately reduce heat to a simmer and for 15 minutes. Remove and discard thyme. Remove from heat and add roasted garlic cloves to the pot. Use an immersion blender to carefully purée the soup until it is completely smooth.
Serve topped with a drizzle of the roasted garlic oil, a sprinkle of smoked paprika and some fresh watercress leaves and ENJOY!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.