Creamy Roasted Califlower Soup

The perfect rainy day soup. This is all kinds of delicious, the creaminess, cheesiness, and the roasted califlower. The flavors mix so well. Another of my favorites, how could I not love this soup. You will love this soup, give it a try.

1 head of cauliflower 

2 tbs olive oil

1 medium diced onion 

2 cloves minced garlic 

2 1/2 tbs flour

3 cups milk

1/2 cup heavy cream 

14oz can of low sodium chicken broth

1 tbs fresh chopped parsley 

1 tsp of fresh thyme 

1 Bay leave

1/4 tsp sugar

1/2 tsp salt

1/4 tsp pepper 

1 cup shredded monetary jack cheese

1/4 cup shredded parmesan cheese 

Cut up the cauliflower into bite sized pieces. Lay on a pan drizzle with olive oil and a light seasoning of salt and pepper. Put it in the oven at 425 degrees for 25 minutes. Take out and set aside.

In a soup pot add the onions and garlic and a dash of olive oil, sautée until onions are translucent. Add the flour, stiring for about a minute. Now add milk, heavy cream, chicken broth, califlower, and all of the spices. Bring to a boil and serve on low for about 5 minutes. Puree about 3 cups of the soup in the blender, add it back to the soup. Simmer about 5 more minutes. Stir in the cheeses until melted, take out the bay leave and serve. Garnish with some cheese and enjoy.