Pan-Roasted Cauliflower Soup

Pat cauliflower dry with paper towels so it will brown more quickly and easily. Coarsely chop into 1/2-inch pieces (about 6 cups). In 12-inch skillet, heat oil over medium heat. Spread cauliflower in single layer in skillet. Cook 8 to 10 minutes, stirring occasionally, until golden brown.

Stir in broth, half-and-half, chopped thyme and salt. Heat to boiling; reduce heat. Simmer 5 minutes, stirring occasionally, until cauliflower is tender. Remove from heat; stir in cheese until melted.

Carefully pour 3 cups of the soup into blender (making sure to get equal amounts of cauliflower and broth). Cover; blend on medium speed about 30 to 45 seconds, stopping blender occasionally to scrape sides, until smooth. Return to skillet with remaining soup; stir to blend. Heat just until hot if necessary.

Garnish individual servings with bacon, additional cheese and thyme sprig.