Roasted Cauliflower and White Cheddar Soup

This is one of my favourite recipes for fall! I’ve been making this soup for years now and it never disappoints. I always serve it with grilled garlic bread. Recipe below! 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 teaspoon thyme, chopped 3 cups chicken or vegetable stock 1 1/2 cups aged white cheddar, shredded 1 cup milk or cream salt and pepper to taste Directions: 1. Toss the cauliflower in the oil with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 450f 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. 3. Add the garlic and thyme and saute until fragrant, about a minute. 4. Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes. 5. Puree the soup until it reaches your desired consistency with a stick blender. 6. Mix in the cheese, let it melt without bringing it to boil again. 7. Mix in the milk, season with salt and pepper and remove from heat.

Enjoy!