Krämig gräddig blomkålssoppa

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 400°F.
2. 2
   Arrange the chopped cauliflower and garlic cloves on a large baking sheet. Drizzle with the olive oil, season with a pinch of salt and pepper, and toss until well coated. Spread out the cauliflower and garlic in a single layer to avoid steaming.
3. 3
   Roast for 20 to 25 minutes, stirring once, until the cauliflower is tender. Set aside to cool.
4. 4
   When cool enough to handle, remove the garlic from its skin and finely chop.
5. 5
   In a large pot, melt the butter over medium-high heat. Add the onion and cook for 2 to 3 minutes, until just beginning to soften.
6. 6
   Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the chopped garlic, cauliflower, bay leaf, and dried thyme. Sprinkle the flour over the vegetables and mix to combine.
7. 7
   Cook until the flour disappears, about 2 minutes. Pour in the broth, stir, and bring to a simmer. Cook for 10 minutes.
8. 8
   Stir in the milk and cheese and continue mixing until the cheese is melted and the chowder is creamy, 2 to 3 minutes. Season with salt and pepper to taste.
9. 9
   Discard the bay leaf. Ladle the chowder into bowls and serve warm.
10. 10
    To make it thicker, you can puree some of the soup and mix it together.