Ingredients
2½lbcauliflower,(1 head), cored and chopped into small, bite size pieces
2tbspolive oil
salt and freshly ground black pepper
3tbspbutter
1cupyellow onion,finely chopped
3½tbspall purpose flour
1garlic clove,minced
3cupsmilk
14ozchicken broth,low sodium
½cupheavy cream
1tspdried parsley
¼tspdried thyme,slightly heaping
1bay leaf
¼tspgranulated sugar
4ozsharp white cheddar cheese,shredded, plus more for serving if desired
1ozparmesan cheese,slightly packed, finely grated
Preparation
Preheat the oven to 425 degrees F.
Place the cauliflower on a baking sheet, drizzle with olive oil and toss to evenly coat. Spread into an even layer and season lightly with salt and pepper.
Bake in the oven for about 25 minutes until golden. Remove from oven and set aside.
In a large pot, melt butter over medium heat. Add in the onion and sauté for about 4 to 5 minutes until tender.
Add in the flour and cook, stirring constantly for 1½ minutes, adding in garlic during the last 30 seconds of cooking.
While whisking, slowly pour in the milk followed by the chicken broth and cream. Add in the parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste.
Bring to a boil, stirring constantly, then reduce the heat to low. Puree 3 cups of the soup in a blender and return to soup in the pot.
Remove from heat, then stir in sharp white cheddar and parmesan cheese.
Serve warm, garnished with additional shredded white cheddar and with fresh bread or croutons. Enjoy!
