Sunday Soup Day: Roasted Cauliflower Soup

This Sunday's soup was creamy cauliflower, adapted from the Tyler's Ultimate cookbook by Tyler Florence.  It was super easy and yummy!  In a big saucepan, I brought a quart of milk with a little salt to a simmer and then added a head of cauliflower, cut into florets, 1/2 a chopped onion, a stick of butter, a bay leaf, and four thyme sprigs from the garden, snapped in half.  Then I let everything simmer in a covered pot for about 15 minutes.  When the cauliflower seemed cooked through and the ingredients looked like they had mingled well, I just poured everything right into the blender to make a fine puree'.  Finally, I put it back into the pot, added a little drizzle of olive oil and let it reheat until we were ready to eat.  We decided the soup would be better with a little parmigiano, so I made a parmigiano-thyme "cracker" by broiling shredded cheese mixed with thyme on a sheet pan until it was golden brown and lightly crispy.  Then I broke it into smaller pieces and floated them on top of the soup.  It added another layer of flavor and texture to the whole dish.  A little sourdough bread and buon appetito!