Description
Indulge in the rich and creamy goodness of Roasted Garlic Cheddar Cauliflower Soup, a comforting blend of roasted cauliflower, sharp cheddar cheese, and aromatic garlic. This soup is the perfect way to warm up on a chilly day.
Ingredients
Scale
Cauliflower:
- 1 large head cauliflower (cut into florets)
Roasted Garlic:
- 1 whole head garlic
Soup Base:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (diced)
- 2 cups vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 1/2 cups sharp cheddar cheese (shredded)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- Chopped chives or parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Prepare the garlic by slicing off the top to expose the cloves and drizzle with olive oil. Wrap in foil. Toss cauliflower florets with olive oil on a baking sheet. Roast cauliflower and garlic for 30–35 minutes until golden and tender.
- Sauté Onion: In a large pot over medium heat, melt butter and sauté diced onion until soft.
- Add Ingredients: Squeeze roasted garlic from skins and add to the pot with cauliflower. Pour in vegetable broth, bring to a boil, then simmer for 10 minutes.
- Purée the Soup: Use an immersion blender to purée the soup until smooth. Add milk, cream, and cheddar. Cook gently until cheese melts.
- Season and Serve: Season with salt, pepper, and cayenne. Serve hot, garnished with chives or parsley.
Notes
- For a lighter version, substitute milk for the cream and reduce the cheese.
- This soup freezes well and can be reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 55mg
