Cheddar Cauliflower Soup

• 1 whole Medium Head Cauliflower
• 1/4 cups Butter
• 1/2 whole Onion, Diced
• 1 clove Garlic, Minced
• 1 teaspoon Thyme
• 3 Tablespoons Flour Or Gluten Free Flour Blend
• 4 cups Chicken Broth
• 8 ounces, weight Cheddar, Shredded
• 3 ounces, weight Reduced Fat Cream Cheese
• Salt And Pepper, to taste

1. Cut cauliflower into florets and steam until tender. While cauliflower is cooking, melt butter in a large stock pot. Add onions and garlic and cook until softened. When cauliflower is cooked, puree 3/4 of the florets, saving some to add texture to the finished soup, if desired.
2. Add thyme and flour to onion mixture to create a roux. Let toast for a minute or two. Slowly add chicken broth, whisking to reduce lumps. Once chicken broth is incorporated, stir in cauliflower. Bring to a simmer and add cheddar and cream cheese. Stir until melted. Add salt and pepper to taste.

cauliflower, ubc, onion, clove garlic, thyme, flour, chicken broth, weight cheddar, cream cheese, salt

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