Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting dish that combines the nutty sweetness of roasted cauliflower and garlic with the rich flavor of sharp cheddar cheese. Perfect for a cozy meal, this soup is easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, chopped
- 1 head garlic
- 1 onion, diced
- Fresh parsley for garnish (optional)
Liquids & Broth
- 3 cups vegetable broth
- 2 tablespoons olive oil
Dairy
- 1 cup shredded sharp cheddar cheese
Seasonings
- Salt and pepper to taste
Instructions
- Roast Vegetables: Preheat your oven to 400°F (200°C). Drizzle the chopped cauliflower and the whole head of garlic with olive oil. Spread them on a baking sheet and roast for 30 minutes until tender and slightly caramelized.
- Sauté Onion: While the vegetables roast, heat a pot over medium heat. Add diced onion and sauté until soft and translucent, about 5-7 minutes, stirring occasionally.
- Simmer Soup Base: Add the roasted cauliflower, squeeze the roasted garlic cloves out of their skins, and pour in the vegetable broth into the pot. Bring to a simmer and cook for 10 minutes to meld the flavors.
- Blend Soup: Using an immersion blender or transferring in batches to a blender, blend the soup until smooth and creamy. Return to the pot if needed.
- Add Cheese & Season: Stir in the shredded sharp cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve warm for a comforting meal.
Notes
- To easily remove roasted garlic, squeeze the cloves from the head once cooled.
- For a creamier texture, add a splash of milk or cream when blending.
- This soup can be made ahead and reheated gently on the stovetop.
- Use low-sodium vegetable broth to control salt content.
- For a vegan version, substitute cheddar with a plant-based cheese alternative.
