Roasted Cauliflower White Cheddar Soup

INGREDIENTS

large head cauliflower (2 – 2 12 lb), cored and chopped into small, bite size pieces

extra virgin olive oil

Salt and freshly ground black pepper

3 tbsp

butter

1 cup

finely chopped yellow onion

3 tbsp

all-purpose flour

1 clove

garlic, minced

3 cups

milk

2 cups

low-sodium chicken broth

12 cups

heavy cream

1 tbsp

chopped fresh parsley, plus more for garnish

1 tsp

chopped fresh thyme (or a slightly heaping 14 tsp dried)

bay leaf

14 tsp

granulated sugar

4 oz

shredded sharp white cheddar cheese, shredded (1 cup), plus more for serving if desired

1 oz

finely grated parmesan cheese (slightly packed 14 cup)*