Roasted Cauliflower And Boursin Soup

• FOR THE ROASTED CAULIFLOWER:
• 5 cups Cauliflower Florets
• 2 Tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• FOR THE SOUP:
• 2 Tablespoons Olive Oil
• 1/2 Medium Yellow Onion, Chopped
• 3 cloves Garlic, Minced
• 4 cups Vegetable Stock
• 1 teaspoon Paprika
• 1/2 teaspoons Ground Cumin
• Additional Salt, To Taste
• 1 teaspoon Black Pepper
• 5-1/4 ounces, weight Boursin Cheese, Garlic And Herbs
• Lemon Juice, To Serve

1. Preheat oven to 400u0b0F (205u0b0C). Line a baking sheet with aluminum foil (optional).
2. Arrange cauliflower on baking sheet, generously drizzle (or spray) with olive oil and season with salt and pepper. Roast for 30 minutes, until cooked and tender, turning halfway through.
3. Meanwhile, for the soup, heat olive oil over medium heat in a deep pot and cook onion for 2 minutes, until translucent. Add garlic and cook for 1 more minute, stirring frequently.
4. Add vegetable stock, paprika, cumin, salt and pepper. Add cauliflower and simmer on medium for 10 minutes. Remove from heat and let cool for 10 more minutes. At this point, you can reserve some of the cauliflower florets for garnishing the soup later.
5. Transfer to a blender (or alternatively, use an immersion blender) and blend until smooth. Transfer soup back to a pot and set heat on low. Add in Boursin cheese and whisk until melted. Remove from heat and serve with lemon juice, if desired.

roasted cauliflower, cauliflower, olive oil, salt, black pepper, olive oil, yellow onion, garlic, vegetable stock, paprika, ground cumin, salt, black pepper, garlic, lemon juice

Taken from tastykitchen.com/recipes/soups/roasted-cauliflower-and-boursin-soup/ (may not work)