Cauliflower & White Cheddar Soup

• I had made something similar to this before but this version I found is even better and more straightforward. The only thing I changed was that I don't roast the cauliflower in the oven, I just get some caramelization on them by sauteing them on the stove.
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• 1 small head cauliflower (roughly chop the florets) 
• 2 tablespoons olive oil
• salt and pepper to taste
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• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
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• 3 cups vegetable broth
• 1 1/2 cups aged white cheddar, shredded
• 1 cup half and half
• salt and pepper to taste

chopped chives (optional)

Heat a large pot or dutch oven with olive and then saute the cauliflower until lightly golden brown, about 8-10 minutes. Remove the cooked cauliflower then heat the more olive oil in the same pot. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and thyme and saute until fragrant, about a minute. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes. Puree the soup until it reaches your desired consistency with a stick blender. Mix in the cheese, let it melt and season with salt and pepper. Mix in the half-and-half and remove from heat. Garnish with chives.