Roasted Cauliflower and Cheddar Soup

via A Hint of Honey

INGREDIENTS

1 large head cauliflower, roughly chopped
2 large shallots, peeled and quartered
3 cloves garlic, peeled
2 Tbsp. extra virgin olive oil
4 cups homemade or low-sodium chicken broth
1 1/2 cups sharp white cheddar cheese, shredded
1 Tbsp. fresh thyme, chopped
kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil. Toss cauliflower, shallots, and garlic with olive oil to coat. Season with kosher salt and pepper. Spread in an even layer on the prepared baking sheet and roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.

2. Cool vegetables slightly and then puree in the food processor or blender with some of the chicken broth. (Some texture is good, just not large chunks.) Place the pureed vegetables and remaining chicken broth in a large pot and bring to a boil. Reduce heat and simmer 10 minutes. Stir in the cheddar and thyme and season to taste with salt and pepper. Serve warm with crusty whole wheat bread.

Serves 4.