Roasted Cauliflower White Cheddar Soup

ROASTED CAULIFLOWER WHITE CHEDDAR SOUP
Ingredients:

1 large head Cauliflower, Cored and Chopped into bite sized pieces

2 Tbsp Olive Oil

Salt & Pepper to Taste

3 Tbsp Butter

1 Cup Onion, Chopped

3 ½ Tbsp Flour

1 Clove Garlic, Minced

3 Cups Milk

1 (14 oz) Can Chicken Broth

½ Cup Heavy Cream

1 Tsp Parsley, dried

¼ Tsp Thyme, dried

1 Bay Leaf

¼ Tsp Sugar

4 oz or 1 Cup  Shredded Sharp White Cheddar Cheese

1 oz Parmesan Cheese, Grated (slightly packed ¼ Cup)

Preheat oven 425.

Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat. Spread into even layers and season lightly with salt & pepper. Bake until golden about 25 minutes. Remove from oven and set aside.

In large pot, melt butter over medium heat. Add onion and saute until tender. Add in flour and cook, stirring constantly, about 1-2 minutes, adding garlic at last 30 seconds. While whisking, slowly pour in milk and then broth followed by cream. Add in parsley, thyme, bay leaf, sugar and cauliflower. Season soup with salt & pepper to taste. Bring to boil, stirring constantly, then reduce to low.

Puree 3 cups of soup in blender or food processor (be careful as hot liquids will bubble up some times) and then return soup to pot. Remove from heat and stir in sharp white cheddar and parmesan.

Serve warm with fresh bread and add croutons if you like. You can also garnish with a little shredded cheddar. Enjoy!