You may also like
Categories:Viewed: 31 - Published at: 7 years ago
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 tablespoon thyme, chopped
- 3 cups vegetable broth
- 1 1/2 cups aged white cheddar, shredded
- 1 cup milk or cream
- salt and pepper to taste
Method
- 1. 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.
- 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.
- 3. 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.
- 4. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat.