Roasted Cauliflower Cheese Soup
1 mediumcauliflower, head
1 conion, chopped
1/2 tspdried thyme, (2 tsps. fresh)
4 cdried rosemary, (2 tsps. fresh)
4 cvegetable broth
1/2 cmilk, 2%
6 ozcheese, shredded
·salt and pepper
·green onion, chopped
How to Make Roasted Cauliflower Cheese Soup
- Set oven to 400. Wash cauliflower head, pat dry. Trim off all green leaves. Rub generously with olive oil, and place on foil covered baking sheet. Place in oven for 15 minutes. Toss the garlic with oil and add to the sheet. Place back in oven for 10 to 15 more minutes or until cauliflower is toasty brown. Remove all from oven and cool enough to rough chop cauliflower and garlic. Reserve ~1 cup of cauliflower.
- While first ingredients are roasting, sauté onions in a small amount of olive oil. Add herbs and cook till aromatic. Place in saucepan with broth and heat to a simmer.
- Stir in milk, cheese, and reserved cauliflower. Return to heat and simmer till cheese is melted. Top with chopped green onions.Serve with crusty toasted baguettes. Yumm!