A delicious, elegant, creamy soup. Rich with warm flavors. Company worthy but easy enough to make on a week night!
Author From StoneGable's Kitchen
Ingredients
1large head fresh cauliflowerwashed and cut into florets
2large garlic clovespeeled
4TBSolive oildivided
1large onionpeeled and diced
1tspdried thyme
3cupschicken stock
2 1/2cupscheddar cheesegrated
1cupheavy cream
salt and pepper
Instructions
Preheat oven to 400 degrees. Put cauliflower and garlic on a rimmed baking sheet and sprinkle with 3 TBS olive oil, salt and pepper. Toss. Roast for 30 minutes. Tips of the cauliflower will be brown.
Heat 1 TBS olive oil in a Dutch Oven or large pot over medium heat. Add onions and cook for about 4 minutes until translucent, stirring occasionally. Add thyme and stir.
Put the roasted cauliflower, garlic and any oil from the pan into the Dutch Oven. Add 3 cups chicken stock and bring to a simmer for 10 minutes. Take the pot off the heat and blend the cauliflower until creamy with a stick blender.(Or use a blender and blend in batches and return to pot).
Add cheese and let it melt into the cauliflower. Add heavy cream and stir to incorporate. Simmer on low until hot.
Add a drizzle of olive oil on top of each bowl of soup to finish . Additional cauliflower can be roasted and then chopped for the top of each soup bowl.