Creamy Cauliflower and Caramelized Onion Soup

1.Preheat your oven to 400°F (200°C).

2.On a baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes or until golden brown and tender, stirring halfway through.

3.While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring frequently, until they are caramelized, about 15-20 minutes. Add the minced garlic and thyme, cooking for an additional 2 minutes until fragrant.

4.Once the cauliflower is roasted, add it to the pot with the caramelized onions. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.

5.Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth.

6.Stir in the heavy cream and adjust the seasoning with salt and pepper to taste. Heat through for an additional 5 minutes without boiling.

7.Serve the soup hot, garnished with fresh chives.