Creamy White Cheddar Cauliflower Soup

Ingredients 1 small head cauliflower, cut into florets 2 tablespoons oil salt and pepper to taste 1 tablespoon oil 1 medium onion, diced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 3 cups vegetable broth 1 1/2 cups aged white cheddar, shredded 1 cup milk or cream salt and pepper to taste Directions 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. 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. 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 a stick blender. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat.