Roasted Cauliflower and Cheddar Soup

I THINK my love of roasted vegetables has been well documented in these recipes: Garlic Roasted Asparagus, Garlic Roasted Green Beans, Roasted Pumpkin Puree, and Roasted Tomato Soup. 

BUT, just so that we're clear on the subject, I thought I would bring you Roasted Cauliflower and Cheddar Soup today. It's quick and easy (not to mention delicious)!

Roasted Cauliflower and Cheddar Soup

2 heads cauliflower

10 cloves garlic, minced

4 Tbsp olive oil

1 large onion, minced

1 tsp dried thyme

8 cups vegetable broth

1 cup milk

12 oz. sharp white cheddar cheese, shredded

salt and pepper to taste

parsley and croutons for garnish

1. Preheat oven to 400 degrees. Cut cauliflower into bite-sized pieces and place on foil-lined baking sheet. Drizzle with 2 Tbsp of olive oil. Cover in minced garlic.
2. Roast for 25 minutes until the cauliflower is golden in spots.
3. While the cauliflower roasts, heat the remaining olive oil and add the onion, cooking until the onion is translucent, about 4-5 minutes. Add the thyme and cook for another minute.
4. Stir in the cooked cauliflower and broth. Bring to a simmer, cover, and cook for 15 minutes.
5. Carefully ladle batches of the soup into a food processor and puree until smooth. Stir the pureed soup back into the pot.
6. Add milk and cheese, stirring and cooking on low until cheese is melted.
7. Add salt and pepper to taste.
8. Garnish with Garlic Parmesan Croutons and parsley before serving.