Cheddar Cauliflower Soup

Cut cauliflower into florets and steam until tender. While cauliflower is cooking, melt butter in a large stock pot. Add onions and garlic and cook until softened. When cauliflower is cooked, puree 3/4 of the florets, saving some to add texture to the finished soup, if desired.

Add thyme and flour to onion mixture to create a roux. Let toast for a minute or two. Slowly add chicken broth, whisking to reduce lumps. Once chicken broth is incorporated, stir in cauliflower. Bring to a simmer and add cheddar and cream cheese. Stir until melted. Add salt and pepper to taste.