Directions

1. Preheat oven to 350º.
2. Heat 1 tablespoon oil in a large pot. When the oil shimmers, add the onion and sauté until translucent, about 5 minutes. Then add in the carrot, celery, cauliflower, and garlic and sauté for another two minutes.
3. Add vegetable broth and salt and bring everything to a boil, then reduce to a simmer, add milk, butter, cheese, rosemary and bay leaf and cook for 12-15 minutes, or until vegetables are tender.
4. In the meantime, cut the top off of a round loaf of bread. Make sure it’s at least 6 inches wide. Hollow out the inside of the loaf, leaving at least ½ inch of bread around all edges. Brush with the other tablespoon of olive oil and place in the oven to toast for 15 minutes.
5. When soup and bread are finished cooking, remove rosemary and the bay leaf from the soup and transfer it to the bread bowl. Serve immediately.