Cheddar Cauliflower and Roasted Garlic Soup

Preheat the oven to 400°F (200°C).
Slice off the top of the garlic bulb, drizzle with olive oil, and wrap it in aluminum foil.
Roast for 30-35 minutes, until the garlic is soft and fragrant. Let it cool before squeezing the roasted garlic out of the skin.
Prepare the Soup Base:

In a large pot, heat the 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Add the cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally.
Add the Broth and Garlic:

Pour in the vegetable broth and add the roasted garlic. Stir to combine, bring to a boil, then reduce heat and let it simmer for 15-20 minutes, until the cauliflower is tender.
Blend the Soup:

Use an immersion blender or carefully transfer the soup to a blender in batches. Blend until smooth and  creamy. If the soup is too thick, add a bit more vegetable broth or milk to reach your desired consistency.
Add the Dairy and Cheese:

Return the soup to low heat and stir in the milk (or  cream) and shredded cheddar cheese. Stir until the cheese is fully melted and the soup is smooth.
Season and Serve:

Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with extra shredded cheddar cheese if desired.
Enjoy your creamy, comforting Cheddar Cauliflower and Roasted Garlic Soup!