Description
This creamy and comforting Cheddar Cauliflower and Roasted Garlic Soup is the perfect way to warm up on a chilly day. Roasted garlic and cauliflower blend with sharp cheddar cheese to create a rich and flavorful soup that’s both satisfying and healthy
Ingredients
Scale
- 1 medium head of cauliflower, chopped into florets
- 1 bulb of garlic, separated into cloves (skins on)
- 1 tablespoon olive oil (for roasting)
- 1 medium onion, diced
- 3 cups vegetable broth (or chicken broth for a richer flavor)
- 2 cups whole milk (or cream for a richer, thicker texture)
- 2 cups sharp cheddar cheese, grated
- 1 teaspoon dried thyme (optional)
- Salt and pepper, to taste
- 1 tablespoon butter (optional)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Prepare the Garlic and Cauliflower:
Preheat the oven to 400°F (200°C).
Drizzle the garlic cloves (with skins on) with olive oil and wrap them in aluminum foil.
Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast the garlic and cauliflower for 25-30 minutes until the cauliflower is tender and lightly browned, and the garlic is soft. - Cook the Onion:
While the garlic and cauliflower are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. - Add the Roasted Cauliflower and Garlic:
Once the garlic and cauliflower are done roasting, add the cauliflower florets and squeeze the roasted garlic out of its skins into the pot.
Stir to combine. - Add the Broth and Milk:
Pour in the vegetable broth and milk. Bring the mixture to a simmer over medium heat.
Let it cook for 10-15 minutes to allow the flavors to meld together. - Blend the Soup:
Use an immersion blender to puree the soup until smooth and creamy.
If using a regular blender, carefully blend in batches and return the soup to the pot. - Add the Cheese:
Stir in the grated sharp cheddar cheese and continue stirring until fully melted and incorporated.
Adjust seasoning with salt and pepper to taste.
Notes
- For a thicker texture, you can substitute whole milk with heavy cream.
- You can use chicken broth instead of vegetable broth for a non-vegetarian option.
- For a richer flavor, add a tablespoon of butter when blending the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 7g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg