Roasted Cauliflower Parmesan Soup

• 2 pound - cauliflower florets
• 4  - shallots
• 2 Tbsps - extra-virgin olive oil
• 1 ⅛ Teaspoon - kosher salt
• 1 ½ cup - heavy whipping cream
• 1 ½ Cup - chicken broth
• 1 Cup - grated Parmesan cheese
• 1 teaspoon - black pepper

Instructions

1. Preheat the oven to 425°F.
2. Line a sheet pan with foil, if you'd like, for easy clean-up. Arrange cauliflower and shallots in pan and drizzle with 2 tablespoons olive oil. Toss to coat. Season with ? teaspoon kosher salt.
3. Roast vegetables until light golden brown and tender when pierced with a fork, about 25 minutes. Remove from oven and set 2 roasted shallots aside.
4. Transfer the remaining vegetables to a 5- to 6-quart pot or Dutch oven and add cream and 1 ½ cups chicken broth. Bring to a boil over medium-high heat and add Parmesan cheese; stir to combine.
5. Reduce heat to a simmer, cover, and cook until cauliflower is very tender, about 10 minutes.
6. Remove from heat and use an immersion blender to puree part of the soup, leaving some chunks of cauliflower and shallot for texture. Or puree part of soup in a regular blender, then return to the pot. Stir in a little more broth if you’d like thinner soup. Season soup with 1 teaspoon each salt and pepper, or to taste.
7. Pull apart reserved shallots. Ladle soup into bowls. Top soup with roasted shallots and drizzle with olive oil before serving.