Soup is definitely one of my go to recipes during winter. It is unfortunate when a recipe is a flop because that means I am stuck with it all week since I live alone! Fortunately, this one was a winner to me! The flavor is a bit mild but I still really enjoyed it. Dipping bread into my soup is a must so I chose a crusty, herby bread for this soup.
1 head of cauliflower, chopped into florets
3 cloves garlic
2 T olive oil
salt and freshly ground black pepper to taste
1 T olive oil
1 medium yellow onion, diced
2 celery ribs, diced
3 1/2 cups low sodium vegetable broth
2 tsp fresh thyme, chopped
1 T fresh rosemary, chopped
1 cup shredded white cheddar cheese
Preheat oven to 400 degrees. Toss cauliflower and garlic cloves in olive oil, season with salt and pepper to taste. Place on large baking sheet in a single layer. Roast until cauliflower turns lightly golden brown, about 20-30 minutes.
Heat olive oil in large pot over medium heat. Add onion and celery, sauté until tender (about 5-7 minutes). Chop up roasted garlic and add to pot along with roasted cauliflower, vegetable broth, thyme and rosemary and bring to a boil. Reduce heat to a simmer and cook until cauliflower is tender, 20-25 minutes.
In batches, blend the soup until smooth in food processor or blender. Return to pot and add cheese, stir until melted. Season with salt and pepper, remove from heat. Ladle into bowls and serve with crusty bread.
Original Source here