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.