Roasted Cauliflower And Herbed Goat Cheese Soup Recipe

1 large head cauliflower, cut into florets
1 Tbsp olive oil
kosher salt and black pepper to taste
1 small sweet onion, diced
1 Tbsp olive oil
2 garlic cloves, grated
4 cups vegetable or chicken broth
1 cup of crumbled herbed goat cheese

Preheat oven to 400 degrees and get out large baking sheet.

Put cauliflower on baking sheet, drizzle on 1 Tbsp olive oil, then sprinkle generously with salt and pepper and spread around with your hands. Bake in preheated oven at 400 degrees for about 20 minutes, using a spatula several times during cooking times to turn cauliflower pieces over; remove when fork tender and set aside.

In a large soup pot, add the onion with a Tbsp of olive oil, put over medium-low heat and cook until the onion softens, then add the garlic and cook 1 minute longer.

Add the roasted cauliflower into the pot, scraping all the oils off the baking sheet along with the cauliflower.
Continue cooking over medium-low heat for about 2 minutes, stirring the cauliflower into the onion mixture.

Stir in the vegetable broth, turn heat up and bring to a boil; reduce heat to low, loosely cover pot and simmer for 15 minutes.

Remove pot from heat and let cool slightly.

Ladle soup into a blender and puree until smooth, then return to pot over low heat.

slowly stir in the goat cheese, continuing to stir until cheese completely melts.

Taste and add salt and pepper as needed.

Serve hot.

Will serve 4 to 6.