Roasted Cauliflower and Aged White Cheddar Soup

By kayjayjohnson

Ingredients

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 3 cups vegetable broth
• 1 1/2 cups aged white cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste

Details

Adapted from closetcooking.com

Preparation

Step 1

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

Heat the oil in a large sauce pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree the soup until it reaches your desired consistency with a stick blender.

Mix in the cheese, let it melt and season with salt and pepper.

Mix in the milk and remove from heat.