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.
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.