"
Roasting the cauliflower takes this soup to the next level.
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INGREDIENTS
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2 heads cauliflower, cut into florets
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2 tbsp. olive oil
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kosher salt
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Freshly ground black pepper
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6 sprigs thyme, divided
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4 slices bacon
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1/2 large onion, chopped
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2 cloves garlic, minced
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1/4 c. white wine
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6 c. low-sodium chicken broth
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1 bay leaf
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1 1/2 c. heavy cream
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Shredded cheddar, for garnish
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Chopped chives, for garnish