Roasted Cauliflower Soup

I saw this item on a menu recently, and nearly ordered it but was side-tracked by someone at the next table getting corned beef hash with a poached egg on top. The egg was good, but in my opinion, the best corned beef hash comes out of a can. But I digress.
This is the roasted cauliflower soup I made tonight and it is very good. An immersion blender makes it a reasonable recipe. Ladling piping hot soup into a standard type blender a little at a time and spraying the room and myself with it is not my idea of prudent culinary practice. Many recipe writers, at least quite a few I have followed, think this is a good idea, but not me. I go with the immersion blender, being careful to keep it submerged. That said, here's what I did:

Cut a head of cauliflower into florets. Put them into a large bowl and add three cloves pressed garlic, an onion sliced into wedges, and a gurble of olive oil. Toss these together, and pour them onto a cookie sheet with raised sides. Sprinkle on some salt.
Roast the vegetables at 400 for about half an hour, or until you're afraid they might burn if left longer.
Then, put them into a soup kettle with about 6 cups of hot chicken broth, a bay leaf, and some fresh or dried thyme. Simmer 30 minutes until all is soft.
Now turn off the heat, and get the immersion blender working. Make it all very smooth.
Then pour in one cup of cream, stir gently. Taste for salt, and add coarse black pepper.
I served this in shallow bowls with a slice of avocado which was completely gratuitous.
My this soup is good.
But my timing is so off! Today is the first day of Spring, and only now I'm getting inspired about creamy soups. I should be steaming asparagus and spit-roasting lamb, right?