Roasted Cauliflower and Cheese Soup
Adapted from Two Peas and Their Pod
1 (1 1/2 pound ) head of cauliflower, cut into florets
3 tsp. garlic, minced
2 Tbsp. olive oil
Salt and pepper, to taste
1 Tbsp. olive oil
1 medium onion, diced
3 1/2 cups chicken broth
2 teaspoons thyme
½ Tbsp. rosemary
1/2 cup shredded mozzarella cheese
salt and pepper to taste
1. Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet in a single layer and roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.
2. Heat the olive oil in a large saucepan over medium heat, add the onion saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, chicken broth, thyme and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.
3. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the mozzarella cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm.