Creamy Cauliflower Soup

Instructions

1. Roast the cauliflower
   Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown and tender, turning halfway through.
2. Sauté the aromatics
   In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Simmer the soup
   Add the roasted cauliflower to the pot along with the vegetable or chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until everything is very tender.
4. Blend until smooth
   Remove the bay leaves. Using an immersion blender or working in batches with a regular blender, purée the soup until completely smooth. Return to the pot if using a regular blender.
5. Finish the soup
   Stir in the milk or cream, butter, and nutmeg. Heat gently without boiling. Taste and adjust seasonings with salt and pepper as needed. If the soup is too thick, add more broth to reach desired consistency.
6. Serve and garnish
   Ladle soup into warm bowls. Garnish with freshly chopped chives and an optional drizzle of olive oil or cream. Serve immediately with crusty bread on the side.