Roasted Cauliflower & Aged White Cheddar Soup

A creamy white cheddar cauliflower soup with a hint of thyme

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
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, deglaze the pan, add the 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 without bringing it to boil again.
Mix in the milk, season with salt and pepper and remove from heat.

*Note: The amount of broth that you are going to need will depend on how large your head of cauliflower is and how thick or thin you prefer the soup to be.

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