Cauliflower and Cheddar Soup

My husband and I had an amazing Valentine's weekend in Napa... But we definitely over indulged on drinks and food. It was well worth it but we needed to get back on track today and didn't feel like eating anything heavy. I'm not the best at making soup but when I came across this recipe .. I knew I had to try it and it actually came out really good. We both loved it and it totally hit the spot. It's low calorie, low fat and delicious!

Ingredients:

• 1 head of cauliflower, cut into florets
• 3 cloves garlic
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery ribs, diced
• 3 1/2 cups vegetable broth
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/2 cup shredded white cheddar cheese or regular cheddar cheese
• Salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400 degrees F. In a large bowl, toss the cauliflower and garlic cloves in the olive oil until well coated. Season with salt and pepper, to taste. Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

2. Heat the olive oil in a large sauce pan over medium heat, add the onion and celery and saute until tender, about 5-7 minutes. Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

3. Using an immersion blender (or in batches in a blender or food processor), blend the soup until smooth. Add the cheddar cheese and stir until melted. Season with salt and pepper and remove from heat. Ladle the soup into bowls and serve warm.