Creamy Cauliflower and Aged Cheddar Soup

Ingredients

• 1 large head cauliflower (about 2.5 lbs), cut into florets
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup whole milk
• 1.5 cups sharp aged cheddar, grated
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• Salt to taste
• Chives and extra cheddar for garnish

Instructions

1. 1

   Preheat oven to 425°F. Toss half the cauliflower florets with olive oil and salt on a sheet pan. Roast for 25-30 minutes until deep golden and caramelized. This roasted portion adds a nutty, sweet depth.

2. 2

   In a large pot, melt butter over medium heat. Sauté onion until very soft, about 8 minutes. Add garlic and cook 1 minute.

3. 3

   Add the raw cauliflower (the other half) to the pot along with vegetable broth. Bring to a boil, then simmer for 15 minutes until tender.

4. 4

   Add the roasted cauliflower to the pot. Using an immersion blender, blend until completely smooth. Add milk and blend again.

5. 5

   Stir in mustard powder, white pepper, and nutmeg. Over low heat, add cheddar in two batches, stirring until fully melted. Do not boil after adding cheese.

6. 6

   Season with salt. If too thick, add more broth or milk.

7. 7

   Serve topped with a small mound of grated cheddar and a snip of fresh chives.