Cheddar Cauliflower and Roasted Garlic Soup

Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes, until soft and caramelized. Set aside to cool.

Prepare the Soup Base:
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent.

Cook the Cauliflower:
Add the cauliflower florets to the pot with the onions and cook for another 5 minutes, stirring occasionally.

Add the Broth and Simmer:
Pour in the vegetable or chicken broth and bring the soup to a simmer. Cook for 15-20 minutes, or until the cauliflower is tender.

Blend the Soup:
Squeeze the roasted garlic from the bulb into the soup. Use an immersion blender or carefully transfer the soup to a regular blender to puree until smooth.

Add the Cream and Cheese:
Return the soup to low heat and stir in the milk (or cream for extra richness). Gradually stir in the shredded cheddar cheese, letting it melt into the soup.

Season and Serve:
Taste and adjust the seasoning with salt and pepper. Garnish with fresh thyme or parsley, if desired. Serve hot and enjoy!

Serving and Storage Tips: