Roasted Cauliflower, Celeriac and White Cheddar Soup

• 1 small head cauliflower, cut into florets
• 1 medium celeriac, peeled and chopped
• 3 Tbsp olive oil, divided
• salt and pepper to taste
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
• 3 cups vegetable or chicken broth
• 1 1/2 cups aged white cheddar, shredded
• 1 cup milk/cream
• 1 tsp salt
• 1 tsp freshly ground pepper

Chop cauliflower and celeriac into roughly the same sized chunks. Toss with 2 Tbsp olive oil, salt and pepper and arrange in single layer on large baking sheet. Roast at 400F oven until lightly golden brown, about 20-30 minutes.

Heat Tbsp oil in large sauce pan over medium heat, add onion and saute until tender, about 5-7 minutes.

Add garlic and thyme and saute until fragrant, about one minute.

Add broth, deglaze pan, add cauliflower & celeriac, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.

Puree soup until it reaches your desired consistency with immersion blender.

Mix in cheese, let it melt without bringing it to boil again.

Mix in milk, taste and adjust for salt and pepper. Remove from heat.