Roasted Cauliflower Soup With Aged Cheddar

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   1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

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   2. Heat the oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute until fragrant, about a minute.

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   3. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes. Puree the soup until it reaches your desired consistency with an immersion blender.

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   4. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat.

* Per serving · 4 servings · Values may vary.

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