1-Preheat the oven: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. This step ensures even roasting and easy cleanup.

2-Toss the cauliflower florets: Toss the cauliflower florets with 1-2 tablespoons of olive oil, salt, and pepper, then spread them on the baking sheet. For the garlic, peel the outer layers while keeping the skins on the cloves, cut ¼ inch off the top to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet with the cauliflower. Roast everything for 30-35 minutes, flipping halfway, until the cauliflower is golden and tender.

3-In a pot: heat 1 tablespoon of olive oil over medium heat and sauté the diced onion for 5-8 minutes until translucent. This builds a flavorful base for your cauliflower soup.

4-Once the roasted cauliflower and garlic are cool enough to handle, squeeze the softened garlic cloves from their skins. Blend the roasted cauliflower, roasted garlic, cooked onion, 4 cups of vegetable broth (or chicken broth), ½ teaspoon of salt, and pepper until smooth using a blender or immersion blender. Return the mixture to the pot and heat over medium.

5-Bring the soup to a light simmer and stir in 1 heaping cup of shredded sharp cheddar cheese; continue simmering for 10-15 minutes until the cheese melts and the flavors meld.

6-Serve the soup garnished with sliced green onion, extra cheddar, croutons, or toasted sourdough bread. It’s a simple way to add a personal touch to your roasted soup.