Roasted Cauliflower White Cheddar Soup

cookingclassy.com

Nikki Palmer

1 large head cauliflower (2 to 2 ½ lb), cored and chopped into small, bite size pieces

2 Tbsp olive oil

Salt and freshly ground black pepper

3 Tbsp butter

1 cup finely chopped yellow onion

3 ½ Tbsp all-purpose flour

1 clove garlic , minced

3 cups milk

1 (14 oz) can low-sodium chicken broth

½ cup heavy cream

1 tsp dried parsley or 1 Tbsp chopped fresh

¼ tsp (slightly heaping) dried thyme or 1 tsp chopped fresh

1 bay leaf

¼ tsp granulated sugar

4 oz shredded sharp white cheddar cheese , shredded (1 cup), plus more for serving if desired

1 oz finely grated parmesan cheese (slightly packed ¼ cup)

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