Roasted Cauliflower Soup

Why does today have to be Sunday? That means tomorrow the staycation is officially over and it's back to work and reality. The week went by too fast. But, don't they always? I'm currently trying to enjoy the last few hours of the weekend, sitting on my couch and watching marathons of Criminal Minds and Law & Order: SVU. Yep, it's a lazy bum Sunday. And I love it!

I know it's scorching outside, and soup is not the first choice for most to cook during this weather. However, it is also the season for summer colds, and soup is a good comfort food when you are sick. And this soup...well, this soup is pretty amazing. I never cooked much with cauliflower in the past, but in the past few months I've been using it a bit more. And this soup was definitely a success. Very creamy, and the roasted cauliflower gives it just a hint of smokiness. Add in the aged cheddar, and you have one amazing soup to add to your arsenal.

I hope to be incorporating more soup into my Fall and Winter menus, so it's nice to have this one to look forward to again in the coming months. If you don't have an aversion to eating hot soup in the summer...you should definitely try this one soon! If not, definitely keep it in mind when the weather cools down.

Roasted Cauliflower Soup with Aged Cheddar

Source: Closet Cooking

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

Preparation

1. Preheat oven to 400 degrees F and line a baking sheet with foil.
2. In a large bowl, toss the cauliflower in oil and seson with salt and pepper. Pour the cauliflower onto the prepared baking sheet in a single layer.
3. Roast the cauliflower for 20-30 minutes, until lightly browned.
4. Meanwhile, heat the oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
5. Next, add the garlic and thyme and saute until fragrant, about a minute.
6. Now, add the broth and cauliflower, bring it all to a boil, then reduce the heat and simmer, covered, for 20 minutes.
7. Using a blender, food processor, or immersion blender, puree the soup until it's smooth and creamy.
8. If using a blender or food processor, pour the soup back into a pot or large bowl and mix in the cheese, until it melts, and season with salt and pepper. Mix in the milk, and it's ready to serve!
9. Garnish with fresh chives or parsley.