Sunday's Soup

I simply love cauliflower, however it is cooked. Recently, I was scrolling through Pinterest and I came across a soup called
Roasted Cauliflower and Aged White Cheddar Soup

If you like cauliflower, I STRONGLY encourage you to give this soup a try. It is wonderful.
When I went to the site to check out the recipe, I found out that the creator of this recipe is a guy named Kevin Lynch. He says, "I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen." Well, this soup is a winner. You can check out his website and take a look at the array of cookbooks that he has written, as well as this recipe here, http://www.closetcooking.com/2012/02/roasted-cauliflower-and-aged-white.html
Here's the recipe. As you can see, it is quite easy to put together.

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 vegetable broth or chicken broth or chicken stock *
• 1 1/2 cups aged white cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste

Directions

1. Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast 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.
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.

*Be sure to roast the cauliflower and don't skip that step. The roasting gives the soup a wonderfully rich taste. When it comes out of the oven it will be beautifully browned.

By the way, I did not use cream and quite honestly, I used skim milk. I couldn't be happier about how it tastes. I did add about an extra 1/2 cup of milk to get the soup to the consistency that I wanted. I also used vegetable broth rather than the chicken broth. Other than adding a little more milk, I made no other changes to the recipe. To serve the soup, I sprinkled just a bit of Thyme on top. 

Once again, if you like cauliflower...and cheese :), be sure to print off the recipe and give this soup a try. I know you won't be disappointed.