Bacon Cheddar Cauliflower Soup

2 heads cauliflower, cut into florets

2 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

6 slices bacon, cooked and crumbled with 2 Tbsp. grease reserved

1/2 large onion, chopped

2 cloves garlic, minced

1/4 cup white wine

6 cups low-sodium chicken broth

1 bay leaf

1/2 tsp. dried thyme

1 1/2 cups heavy cream

Shredded Cheddar cheese and chopped chives, for garnish

Preheat oven to 425°.

Spread florets evenly on two baking sheets. Drizzle with oil and toss with salt and pepper. Bake until golden, about 20 minutes.

Add reserved bacon grease to a large pot over medium heat. Add onion and cook about 5 minutes. Stir in garlic and cook an additional minute. Pour in wine and cook until mostly reduced, about 2 minutes.

Stir in cooked cauliflower, chicken broth, bay leaf and thyme. Bring mixture to a boil, then reduce heat to low and let simmer about 20 minutes.

Remove bay leaf. Use an immersion blender to purée soup until smooth. Stir in heavy cream and serve topped with cheese, chives and crumbled bacon.