This is an excellent soup to make on a cold night. It’s creamy and has a nice tang to it from the white cheddar. Have I told you about my white cheddar addiction? No? Well, I have a really big one. Someone needs to give me a cheese intervention!
1 small head cauliflower, cut into florets
2 tablespoons oil
1 tablespoon oil
1 medium onion, diced
2 cloves garlic, chopped
1 tablespoon thyme, chopped
3 cups vegetable broth
2 cups white cheddar, shredded
1 cup milk
1 tablespoon butter
salt and pepper to taste
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 400 degree F 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 an immersion blender. Mix in the cheese, let it melt, and season with salt and pepper. Mix in the butter and milk and remove from heat.