Go Back

Cheddar Cauliflower And Roasted Garlic Soup

This creamy Cheddar Cauliflower and Roasted Garlic Soup combines the nutty flavor of roasted garlic with the richness of cheddar cheese, providing a comforting bowl that’s perfect for any chilly day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 large pot
  • 1 blender or immersion blender
  • 1 baking sheet
  • 1 aluminum foil
  • 1 cutting board
  • 1 ladle
  • 1 set measuring cups and spoons

Ingredients
  

  • 1 medium head cauliflower, chopped
  • 1 large onion, diced
  • 6 cloves garlic, whole To be roasted.
  • 4 cups vegetable or chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or coconut milk.
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • to taste fresh chives or parsley for garnish Optional.

Instructions
 

  • Preheat your oven to 400°F (200°C). Wrap the whole garlic cloves in aluminum foil and place them on a baking sheet. Roast for 30 minutes until soft and caramelized.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the chopped cauliflower to the pot and stir for another 5 minutes until slightly softened.
  • Pour in the vegetable or chicken broth, along with salt, black pepper, and paprika. Bring to a boil, then reduce heat and let it simmer for about 15 minutes, until the cauliflower is tender.
  • Once the garlic is roasted, squeeze the cloves out of their skins and add them to the pot.
  • Use a blender or immersion blender to puree the soup until smooth. If using a regular blender, blend in batches, being cautious of the hot liquid.
  • Return the pureed soup to the pot over low heat. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt completely and the soup to heat through.
  • Taste and adjust seasoning if needed. Serve hot, garnished with fresh chives or parsley if desired.

Notes

For a lighter version, substitute heavy cream with half-and-half or coconut milk.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Pair it with crusty bread for a complete meal.