Description
This creamy Roasted Garlic Cheddar Cauliflower Soup combines the rich flavors of roasted cauliflower and garlic with sharp cheddar cheese for a comforting and satisfying meal. Perfect for cozy dinners, 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
Liquids & Fats
- 2 tablespoons olive oil
- 3 cups vegetable broth
Dairy
- 1 cup shredded sharp cheddar cheese
Seasonings
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Roast Cauliflower and Garlic: Preheat your oven to 400°F (200°C). Drizzle the chopped cauliflower and whole garlic head with 2 tablespoons of olive oil, ensuring they are coated evenly. Place them on a baking sheet and roast in the oven for 30 minutes until tender and lightly caramelized.
- Sauté Onion: While the cauliflower and garlic roast, heat a pot over medium heat and sauté the diced onion until it becomes soft and translucent, which usually takes about 5-7 minutes.
- Simmer Soup Base: Add the roasted cauliflower pieces, squeezed roasted garlic cloves from the head, and 3 cups of vegetable broth into the pot with the sautéed onions. Bring the mixture to a simmer and cook for 10 minutes to combine the flavors.
- Blend and Add Cheese: Using an immersion blender or transferring to a blender, blend the soup until smooth and creamy. Return to the pot if needed, then stir in 1 cup of shredded sharp cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm for a delicious and comforting meal.
Notes
- Roasting the garlic whole mellows its flavor and adds sweetness to the soup.
- Use sharp cheddar cheese for a pronounced cheesy flavor; mild cheddar can be substituted but results will vary.
- For a thinner soup, add more vegetable broth to reach desired consistency.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
