Roasted Cauliflower and White Cheddar Soup

[nverland]

Roasted Cauliflower and White Cheddar Soup
YIELD: Serves 4

Ingredients:
1 large head cauliflower (2 - 2 1/2 lb), cored and chopped into small, bite size pieces
2 Tbsp olive oil
Salt and freshly ground black pepper
3 Tbsp butter
1 cup finely chopped yellow onion
3 1/2 Tbsp all-purpose flour
1 clove garlic, minced
3 1/2 cups 2% milk
1 (14 oz) can low-sodium chicken or vegetable broth
1 tsp dried parsley or 1 Tbsp chopped fresh
1/4 tsp (slightly heaping) dried thyme or 1 tsp chopped fresh
1 bay leaf
1/4 tsp granulated sugar
4 oz shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired
1 oz finely grated parmesan cheese (slightly packed 1/4 cup)

Directions:
Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat. Spread into an even layer and season lightly with salt and pepper. Bake 25 minutes, or until golden, remove from oven and set aside.

In a large pot, melt butter over medium heat. Add onion and sauté until tender, about 4 minutes. Add in flour and cook, stirring constantly, for 1 minute. Add the garlic and cook for 30 seconds. Slowly pour in milk, whisking constantly, followed by the chicken broth. Add in parsley, thyme, bay leaf, sugar, roasted cauliflower and season soup with salt and pepper to taste.

Bring to a boil, stirring constantly, then reduce heat to low. Remove the bay leaf. Puree soup to desired consistency using an immersion blender. Remove from heat and stir in sharp white cheddar and Parmesan cheese.