Roasted Cauliflower and Aged White Cheddar Soup

serves 4

1 head of cauliflower, cut into small florets

2 TB olive oil

salt and pepper

1 TB oil

1 med. onion, diced

2 cloves garlic, chopped

1 tsp thyme

3 cups chicken broth (or veggie broth, if you prefer)

1 1/2 cups aged white cheddar (Tillamook recommended)

1 cup milk or cream (I used a combination of both)

salt and pepper

6-8 slices bacon

Preheat oven to 400. Toss cauliflower florets in oil along with salt and pepper to taste. Arrange in a single layer on baking sheet. Roast 20-30 min., stirring halfway through, or until cauliflower is browning.

Heat the 1 TB oil in a large saucepan on med. heat. Saute onion 5-7 min. or until tender. Add garlic and thyme and saute until fragrant, about 1 min.

Add broth and cauliflower, bring to a boil, reduce heat and simmer, covered, about 20 min. (Slow cooker option: at this point, move onion/garlic mixture to slow cooker. Stir in broth and cauliflower, cook on low 4 hours or until cauliflower is tender...continue to follow regular directions). Meanwhile, cook bacon until crisp, if desired, and crumble.

Puree with a stick blender until soup reaches desired consistency. Mix in cheese and let it melt, adding salt and pepper to taste.

Stir in milk or cream and cook until hot if necessary. Stir in about half the bacon.

Garnish with reserved bacon.

Recipe Courtesy of: