Roasted Cauliflower Soup

**I am visiting Germany right now for Spring Break- I prepared this post before I left.  I am taking pictures of the beautiful flowers and food up here to share when I get back :)**

I made my first cauliflower soup the other day, and I think it turned out quite well!  My head of cauliflower was HUGE- 4 lbs- so I cut it in half and saved half for another recipe.  I had to add some extra milk to thin this out because it was so super thick after pureeing.  Roasting the cauliflower really adds extra flavor, and so does using a good aged cheddar.  I used Vermont white- the only kind of aged white cheddar we can get here (and we're lucky to get it!)  :) 

Roasted Cauliflower Soup

adapted from Closet Cooking

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 tablespoon fresh thyme, chopped (or 1 tsp. dried)

3 cups vegetable broth

1 1/2 cups aged white cheddar, shredded

1 cup milk or cream

salt and pepper to taste

extra milk or broth to thin

1.  Arrange the cauliflower florets on a baking sheet in a single layer and toss with oil and salt and pepper.  Roast the cauliflower in a preheated 400F 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.  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 15-20 minutes.

3.  Puree the soup until it reaches your desired consistency with a stick blender.  Mix in the cheese, let it melt, and season with salt and pepper.  Mix in the milk or cream.  Add extra milk or broth to thin, if desired.

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