Cheddar Cauliflower and Roasted Garlic Soup Recipe

Cheddar Cauliflower and Roasted Garlic Soup is a delightful comfort dish that warms both body and soul, perfect for chilly evenings or any time you crave something hearty and nourishing. This soothing soup combines the creamy richness of cheddar cheese with the subtle sweetness of roasted garlic, creating a harmonious blend of flavors that tantalizes the taste buds. With its velvety texture and wonderfully comforting aroma, it’s no wonder this soup has become a beloved staple in many households.

Comfort soups hold a special place in our hearts, offering not only warmth but also a sense of nostalgia and well-being. They provide an easy way to enjoy a nutritious meal while still indulging in the pleasures of home cooking. Among the many choices available, Cheddar Cauliflower and Roasted Garlic Soup stands out for its unique combination of ingredients that not only satisfy hunger but also promote good health.

Both cauliflower and garlic boast impressive health benefits. Cauliflower is a low-calorie vegetable high in fiber and a great source of vitamins C and K, while garlic is renowned for its immune-boosting properties and heart-healthy attributes. Additionally, the addition of cheddar cheese provides a delicious dose of calcium and protein, making this soup not just a treat but also a nourishing option for any meal. Whether you’re serving it as an appetizer or a main dish, this soup is sure to become a favorite in your home.

What You’ll Love About This Soup

Cheddar Cauliflower and Roasted Garlic Soup is a culinary delight that captivates the senses. One of the standout features of this soup is its creamy texture. The combination of blended cauliflower and cheese creates a richness that feels indulgent while remaining wholesome. Each spoonful is velvety smooth, making it the perfect comfort dish for any occasion.

The rich flavor is another highlight, thanks to the caramelized notes of roasted garlic and the sharpness of the cheddar cheese. These flavors meld beautifully, offering a satisfying depth that elevates a simple soup into a gourmet experience. Additionally, it is versatile enough to cater to various dietary needs. Whether you are vegetarian or need a gluten-free option, this soup fits seamlessly into multiple meal plans, making it an ideal choice for family dinners or gatherings.

Ingredients

To create this delightful soup, gather the following main ingredients:

• 2 cups cauliflower florets
• 1 whole head of garlic for roasting
• 2 cups shredded sharp cheddar cheese
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 medium onion, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

For garnishing, consider adding:

• Chopped chives
• Extra cheddar cheese
• Croutons or toasted bread

Kitchen Tools You’ll Need

To make the Cheddar Cauliflower and Roasted Garlic Soup, you will need a few essential kitchen tools that will help streamline the process:

• Large pot or Dutch oven: Ideal for sautéing the onions and simmering the soup.
• Blender: Either an immersion blender or countertop blender will work to achieve that creamy consistency.
• Baking sheet: For roasting the garlic effectively.
• Knife and cutting board: Essential for chopping the onions and cauliflower.
• Measuring cups and spoons: To ensure accurate ingredient portions.

Directions

Follow these step-by-step instructions to create a delicious batch of Cheddar Cauliflower and Roasted Garlic Soup:

1. Roasting the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for about 30 minutes, or until soft and golden brown.
2. Cooking the Base: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the cauliflower florets and cook for another 5 minutes, stirring occasionally.
3. Blending the Soup: Add 4 cups of vegetable broth and the roasted garlic (squeezed from their skins) to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until the cauliflower is tender. Using an immersion blender, blend until smooth. If using a countertop blender, do this in batches and be cautious with the hot liquid.
4. Adding Cheddar and Cream: Stir in 2 cups of shredded cheddar cheese and 1 cup of heavy cream to the blended soup until fully melted and creamy.
5. Final Seasoning: Taste and adjust with salt and pepper. If the soup is too thick, add a little more broth or cream as desired.

Nutritional Information

This Cheddar Cauliflower and Roasted Garlic Soup not only satisfies your taste buds but also provides nutritional benefits. Here’s a brief overview of the nutritional content:

• Estimated Calories per Serving: Approximately 300-400 calories.
• Macronutrients:
  • Carbohydrates: 15-20 grams
  • Protein: 10-15 grams
  • Fats: 20-25 grams
• Vitamins: Rich in vitamins C and K from cauliflower and health benefits from garlic.

Pairing Suggestions

This comforting soup pairs beautifully with various sides and beverages to elevate your dining experience:

• Ideal Sides: Serve with crusty bread, a fresh garden salad, or garlic bread for a complete meal.
• Wine or Beverage Pairings: Try a light white wine, such as Sauvignon Blanc, or refreshing iced tea to complement the soup’s richness.
• Storage and Reheating Tips: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove, adding a splash of broth if needed.

FAQs

Common Questions

1. Can I freeze Cheddar Cauliflower and Roasted Garlic Soup? Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
2. What can I substitute for heavy cream? For a lighter option, consider using half-and-half, milk, or plant-based alternatives such as coconut milk or cashew cream for a dairy-free version.
3. How can I make this soup vegan? Substitute the cheddar cheese with nutritional yeast for flavor, and use coconut cream or cashew cream instead of heavy cream. Ensure vegetable broth is vegan-friendly as well.
4. Can I use frozen cauliflower? Yes, frozen cauliflower can be a convenient alternative. Just add it directly to the pot without thawing, but adjust cooking time accordingly as it may cook faster.
5. How do I make the soup thicker? If you prefer a thicker soup, you can add more cauliflower or blend some of the soup back into the pot. Alternatively, incorporating a slurry of cornstarch and water can also thicken the soup.

Cheddar Cauliflower and Roasted Garlic Soup

This Cheddar Cauliflower and Roasted Garlic Soup is a creamy, comforting dish perfect for chilly days. Roasted garlic adds depth and sweetness, while cheddar cheese contributes a savory richness. This soup is easy to prepare and will be a hit with family and friends.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4 People

Calories 320 kcal

Equipment

• 1 baking sheet
• 1 medium pot
• 1 blender or immersion blender
• 1 cutting board
• 1 ladle

Ingredients

  

• 2 pounds cauliflower, cut into florets About 1 medium head of cauliflower.
• 1 whole bulb of garlic
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cups vegetable broth
• 1 cup whole milk
• 1 ½ cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika Optional.
• to taste fresh chives or parsley For garnish, optional.

Instructions

 

• Preheat the oven to 400°F (200°C).
• Cut the top off the bulb of garlic to expose the cloves and drizzle with a little olive oil. Wrap the bulb in aluminum foil and roast in the oven for about 30 minutes until soft and caramelized.
• While the garlic is roasting, heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
• Add the cauliflower florets to the pot and stir to combine. Cook for about 5 minutes.
• Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the cauliflower is tender.
• Once the garlic is done, let it cool slightly, then squeeze the roasted garlic cloves out of their skins into the pot with the cauliflower.
• Using a blender or immersion blender, puree the soup until smooth.
• Stir in the milk, shredded cheddar cheese, salt, pepper, and smoked paprika (if using). Heat gently until the cheese is melted and the soup is warmed through.
• Serve hot, garnished with fresh chives or parsley if desired.

Notes

For a vegan option, substitute the cheddar cheese with a vegan cheese alternative and use unsweetened almond or oat milk.

You can adjust the thickness of the soup by adding more or less broth or milk according to your preference.

Store any leftovers in the refrigerator for up to 3 days. Reheat on the stovetop before serving.