Roasted cauliflower, broccoli, and cheddar soup!

Soup:
1 head of cauliflower
2 bunches of broccoli
1 bag frozen peas
1 shallot- minced
2 carrots- 2 inch dice
1 bag of shredded sharp cheddar cheese
1 tablespoon olive oil
1 stick of butter or margarine
1 cup of flour
2 cups half and half
2 cups milk
4 cans of chicken stock
1 tablespoon black pepper
1 tablespoon kosher salt- depends on your taste
1 and 1/2 teaspoon of Cayenne pepper

Place cauliflower on a sheet pan toss with olive oil and sprinkle with a little salt and pepper. Roast in oven on 400 degrees until they are slightly brown and tender. In a pot, place all veggies and add chicken stock. Cook until they are tender. This will not take long. Use a food processor to puree this mixture. I vary the processing time to give some texture to the soup. In a pot, add butter or margarine and sauté the shallot. Make a roux. Add the flour and whisk into the butter. Let this cook for about 3 min. This will take away the raw flour taste. Add milk slowly while whisking. Add the cheddar cheese and whisk until it is incorporated. When this is smooth add the veggies soup puree. Add all spices. You may need to add some water. That depends on how thick you want your soup. Let simmer until it is hot.
This soup is luxurious. It is full of vegetables. It also has a considerable amount of rich ingredients. You can buy half and half that is fat free. If that is the you would like to prepare it. Remember, you can Rock That Plate!