Roasted Cauliflower White Cheddar Soup

Ingredients

• 1 large head cauliflower, 2 – 2 1/2 lb, cored and chopped into small, bite size pieces
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 3 Tbsp butter
• 1 cup finely chopped yellow onion
• 3 1/2 Tbsp all-purpose flour
• 1 clove garlic, minced
• 3 cups milk
• 1 can low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp dried parsley or 1 Tbsp chopped fresh
• 1/4 tsp dried thyme or 1 tsp chopped fresh
• 1 bay leaf
• 1/4 tsp granulated sugar
• 4 oz shredded sharp white cheddar cheese, shredded, 1 cup, plus more for serving if desired
• 1 oz finely grated parmesan cheese

Directions

1. Set the oven to 425 degrees. Transfer the cauliflower to a baking sheet, add the olive oil, and toss until the pieces are coated. Arrange it in a single layer, sprinkle lightly with salt and pepper, and roast until golden, about 25 minutes. Take the pan out of the oven and leave the cauliflower nearby.
2. In a large pot, warm the butter over medium heat until melted. Stir in the onion and cook until softened, about 4 – 5 minutes. Sprinkle in the flour and cook for 1 1/2 minutes, stirring the whole time; mix in the garlic for the final 30 seconds.
3. Whisking as you go, pour in the milk slowly, then add the chicken broth and cream. Stir in the parsley, thyme, bay leaf, sugar, and roasted cauliflower, then season with salt and pepper to taste. A useful benchmark is 1/2 tsp salt, but adjust it based on how much salt went onto the cauliflower and how salty you like your soup.
4. Bring the soup to a boil, stirring constantly, then turn the heat down to low. Puree 3 cups of the soup in a blender, working carefully because the liquid is hot, and return it to the pot.
5. Take the pot off the heat, then stir in the sharp white cheddar and parmesan. Serve the soup warm, topped with extra shredded white cheddar, with fresh bread or croutons if desired.