1 medium head cauliflower (2 lbs.), cut into flowerets
1 large onion, sliced
3 cloves garlic
1 carrot, sliced
2 Tbs. olive oil

Roast these at 400 degrees for 45 minutes, stirring once.

In a soup pot, add the roasted vegetables and
2 cans low-sodium chicken broth
1/2 tsp dill
1/4 tsp thyme

Simmer 20 minutes. Puree, then return to the soup pot. Add these:

3/4 c. milk
3/4 c. buttermilk
1 1/2 c. shredded reduced fat cheddar (Cabot is flavorful).

Season with salt to taste. Serve with chopped scallions.

Leftovers can be reheated carefully.

Makes 8 servings.