Kosher salt and freshly cracked black pepperto taste
1cupyellow onionfinely chopped
3 ½tablespoonsall-purpose flour
1cupsharp white cheddar cheeseshredded, + more for serving if desired
fresh parsleychopped, for garnish
Preheat oven to 400 degrees F.
Core and chop the cauliflower into small, bite-size pieces. Place it on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; toss to evenly coat. Spread the cauliflower into an even layer. Bake in preheated oven until golden, about 20 minutes. Remove from oven and set aside.
Meanwhile, in a large pot, melt butter over medium-high heat. Add the onion, celery, and garlic to the melted butter; saute until tender, about 4 to 5 minutes.
Sprinkle in flour; cook, stirring constantly 1 to 2 minutes.
Slowly pour in milk followed by vegetable broth and cream, while whisking constantly.
Add the parsley, thyme, bay leaf, and roasted cauliflower to the milk and cream mixture; season with salt and pepper to taste.
Bring the soup to a boil, stirring constantly. Reduce the heat to low; simmer for about 15 minutes. Turn off the heat
Using an immersion blender (or work in batches using a traditional blender), puree the mixture until velvety smooth.
Stir in the cheese until well incorporated.
Serve warm garnished with additional shredded white cheddar and fresh chopped parsley.
The original recipe said to blend a portion of the soup, but I didn’t want any bits. You could opt to have chunks if you choose. Crusty bread or croutons is this soup’s best friend!Recipe adapted from Cooking Classy
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