Roasted Cauliflower Garlic Soup

🧂 Ingredients

• 2 small heads cauliflower
• 2 leeks

  green top removed, thoroughly washed and sliced
• 1 large onion

  chopped
• 1 bulb garlic
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. Italian seasoning
• 1 tsp. dried oregano
• 1 tbsp. dried parsley
• 1 tsp. pink Himalayan sea salt
• 1/2 tsp. ground black pepper
• 1/4 cup olive oil
• 2 cups vegetable broth
• 2 cups organic half-and-half
• 3 cups organic white cheddar cheese

  shredded
• 2-3 drops hot sauce

  if desired
• 1 tsp. fresh thyme leaves

  for garnish
• 1/2 cup organic cheddar, Monterey Jack or Colby cheese

  for garnish

Instructions

• 1 Cut cauliflower florets from stalk.
• 2 Place florets on a large parchment-lined cookie sheet.
• 3 Cut the top of the bulb of garlic and add it to the cookie sheet.
• 4 Add onion and leeks.
• 5 Drizzle olive oil over top of vegetables.
• 6 Sprinkle evenly with salt, pepper and seasonings.
• 7 Bake at 400° 30-40 minutes until veggies are roasted and slightly charred.
• 8 Reserve about ½ cup of the roasted cauliflower florets for garnish.
• 9 Set aside.
• 10 Peel garlic skin from garlic and place roasted garlic cloves with cauliflower,
  leeks and onions in a large sauce pan or Dutch oven.
• 11 Add vegetable broth and simmer for about 10-15 minutes.
• 12 Remove half of the soup and puree in blender.
• 13 Stir pureed cauliflower back into Dutch oven.
• 14 Turn heat to low.
• 15 Add half-and-half and cheese and stir until combined.
• 16 Heat through until soup thickens.
• 17 Add a dash of hot sauce to taste.
• 18 Ladle into bowls and garnish with reserved cauliflower florets, cheese and
  thyme, as desired.

Nutrition Info