– 1 head cauliflower, cut into florets
– 2 tablespoons 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 or cream
– 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 sauté until tender, about 5-7 minutes. Add the garlic and thyme and sauté 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.