Step 1: Roast the Cauliflower

• Preheat the oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet.
• Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
• Roast for 20-25 minutes, or until golden and tender. Set aside.

Step 2: Sauté the Aromatics

• In a large pot, heat the remaining tablespoon of olive oil over medium heat.
• Add the onion and cook for 3-4 minutes until softened.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the mushrooms and sauté for 5-6 minutes until browned.

Step 3: Simmer the Soup

• Pour in the vegetable broth and add the roasted cauliflower.
• Season with salt and pepper, then bring to a boil.
• Reduce heat and let it simmer for 10-15 minutes to allow flavors to meld.

Step 4: Blend the Soup

• Using an immersion blender, purée the soup until smooth and creamy.
  • Tip: If you prefer a chunkier texture, leave some pieces of cauliflower or mushrooms intact.

Step 5: Serve and Garnish

• Ladle the soup into bowls, garnish with fresh thyme if desired, and serve with crusty bread on the side.