Roasted Carrot Cauliflower Soup with Thyme
Ingredients
- 1.5 pounds carrots, peeled, chopped in half, then diagonally
- 1 head of cauliflower, broken into 1 to 2 inch florets
- 3 tablespoons olive oil, plus more for cooking
- fresh cracked pepper
- 6 whole garlic cloves
- 1.5 medium yellow onions, chopped
- 5 cups vegetable broth
- 1/2 cup half and half
- 1 tablespoon fresh thyme leaves
- 3/4 cup shredded cheese
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