Roasted Cauliflower and White Cheddar Soup

This soup is perfect for the cold winter months. It smooth and creamy but without any butter or cream!

Ingredients: 

1 head of cauliflower
3 cloves garlic
3 tablespoon olive oil
1 medium onion, diced
2 celery ribs, diced
3 1/2 cups vegetable broth
2 teaspoon thyme
1 tablespoon rosemary
1/2 cup shredded white cheddar cheese
Salt and pepper, to taste


Preheat the oven to 400 degrees.

In a large bowl, toss the cauliflower and garlic cloves in 1 tablespoon of olive oil, salt and pepper until well coated. 

Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

Heat the remaining olive oil in a large sauce pan over medium heat. Add the onion and celery and saute until tender, about 5-7 minutes. 

Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. 

Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

Using a blender, blend the soup until smooth. Add the cheddar cheese and stir until melted.

Season with salt and pepper and remove from heat. 

Serve warm.