Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting dish that combines the rich flavors of caramelized cauliflower and roasted garlic with sharp cheddar cheese. It’s perfect for a cozy meal and easy to prepare with roasted veggies blended into a smooth, savory soup.
Ingredients
Scale
Vegetables
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
Other Ingredients
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper
- 4 cups vegetable broth (or sub chicken broth if not vegetarian)
- ½ teaspoon salt, plus more to taste
- 1 heaping cup shredded sharp cheddar cheese
To Garnish
- Sliced green onion
- Extra cheddar cheese
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roast cauliflower and garlic: Place cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons olive oil, and season generously with salt and pepper. Toss to coat evenly. For the garlic, peel away the outer papery layers but keep the skins on the cloves intact. Cut about ¼ inch off the top of the garlic head to expose the cloves. Drizzle the exposed garlic with olive oil, wrap it loosely in foil, and place it on the baking sheet with the cauliflower. Roast both for 30-35 minutes, flipping the cauliflower halfway through, until the cauliflower is golden and caramelized.
- Sauté onions: While the cauliflower and garlic roast, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onions and sauté for 5-8 minutes until translucent and fragrant.
- Blend the soup: Once the roasted garlic is cool enough to handle, squeeze the softened cloves out of their skins. In a large blender, combine the sautéed onions, roasted cauliflower, roasted garlic, vegetable broth, salt, and pepper. Blend until smooth, about one minute. Pour the blended mixture back into the pot.
- Simmer and finish: Place the pot over medium heat and bring the soup to a gentle simmer. Stir in the shredded cheddar cheese and simmer for another 10-15 minutes until the cheese is melted and the soup is heated through. Taste and adjust seasoning with more salt or pepper as desired.
- Serve: Ladle the soup into bowls and garnish with sliced green onions and extra grated cheddar cheese. Serve alongside croutons or toasted sourdough bread for dipping.
Notes
- For a creamier texture, substitute 1 cup of broth with 1 cup of milk.
- To make the soup richer, replace ½ cup of broth with ½ cup half and half or heavy cream.
- Chicken broth can be used instead of vegetable broth for a non-vegetarian option.
- Ensure the roasted garlic is cool enough before squeezing out the cloves to avoid burns.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup (approximately 245g)
- Calories: 230
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg
