Roasted Garlic Cauliflower Cheddar Soup
This creamy and comforting roasted garlic cauliflower cheddar soup is full of flavor and perfect for chilly days. Roasted garlic adds a rich depth, while the cauliflower provides a silky texture. It's a delicious way to enjoy a healthy vegetable!
Equipment
- 1 baking sheet
- 1 oven
- 1 large pot
- 1 blender or immersion blender
- 1 ladle
- 1 cutting board
Ingredients
- 2 pounds large head of cauliflower, cut into florets
- 1 bulb whole garlic Wrap in aluminum foil before roasting.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream Can substitute with milk or non-dairy alternative.
- to taste salt
- to taste pepper
- optional fresh chives, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Wrap the whole head of garlic in aluminum foil without cutting it. Place it on the baking sheet alongside the cauliflower.
- Roast the cauliflower and garlic in the preheated oven for about 25 minutes, or until the cauliflower is tender and slightly browned.
- In a large pot, sauté the chopped onion over medium heat until translucent (about 5 minutes).
- Once the cauliflower and garlic are roasted, add the cauliflower florets to the pot with the onions. Squeeze out the roasted garlic cloves from their skins and add them into the pot as well.
- Pour in the vegetable or chicken broth, and bring the mixture to a simmer. Let it cook for about 10 minutes.
- Remove the pot from heat and use a blender or immersion blender to puree the soup until smooth.
- Return the pureed soup to the pot, and stir in the shredded cheddar cheese and heavy cream. Heat over low, stirring until the cheese is melted and the soup is heated through.
- Adjust seasoning with salt and pepper as needed, and serve hot, garnished with fresh chives if desired.
Notes
For a lighter version, you can substitute the heavy cream with milk or a non-dairy alternative.
This soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month. Reheat gently before serving. Adjust the consistency by adding more broth if necessary after thawing.