Roasted Cauliflower and Aged White Cheddar Soup

 This soup can be amazingly creamy if you use heavy cream for some of the liquid but you can keep it on the lighter side by using milk.

Roasted Cauliflower and Aged White Cheddar Soup

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 teaspoon thyme, chopped
• 3 cups vegetable broth or chicken broth or chicken stock *
• 1 1/2 cups aged white cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste

directions

1. Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
2. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and thyme and saute until fragrant, about a minute.
4. Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
5. Puree the soup until it reaches your desired consistency with a stick blender.
6. Mix in the cheese, let it melt without bringing it to boil again.
7. Mix in the milk, season with salt and pepper and remove from heat.

https://www.closetcooking.com/roasted-cauliflower-and-aged-white/