Description
This Cheddar Cauliflower and Roasted Garlic Soup is a creamy, comforting dish featuring roasted garlic, tender cauliflower, and sharp cheddar cheese. Perfect for cozy dinners, it’s easy to make, customizable, and packed with nutritious ingredients.
Ingredients
- 1 head of cauliflower, chopped into florets
- 1 bulb garlic, roasted
- 2 tbsp olive oil
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup milk or cream (optional for a richer texture)
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté diced onion until soft and translucent.
- Add cauliflower florets to the pot and cook for 5-7 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until cauliflower is tender.
- Once garlic is roasted, squeeze the cloves out and add to the pot.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer to a blender and purée in batches.
- Stir in milk or cream and shredded cheddar cheese until melted and incorporated. Season with salt and pepper.
- Serve warm, garnished with extra cheese or fresh herbs if desired.
Notes
- Vegan Option: Substitute milk and cheese with plant-based alternatives.
- Spice it up: Add cayenne pepper or smoked paprika for extra heat.
- Thicker Texture: Add boiled potatoes before blending or simmer uncovered to reduce liquid.
- Serving Ideas: Serve with crusty bread, roasted vegetables, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 35 min
- Category: Roasting, Blending
- Method: American
- Cuisine: American
