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Cheddar Cauliflower and Roasted Garlic Soup

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This Cheddar Cauliflower and Roasted Garlic Soup is a rich, creamy comfort food that combines the delicate flavor of roasted cauliflower with the savory goodness of sharp cheddar cheese and roasted garlic. Perfect for a cozy meal, this soup is both nutritious and indulgent.

Ingredients

Scale
  • 1 medium head of cauliflower, chopped into florets
  • 1 bulb of garlic, separated into cloves (with skins on)
  • 1 tablespoon olive oil
  • 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, for extra flavor)
  • Salt and pepper, to taste
  • 1 tablespoon butter (optional, for extra richness)
  • 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 olive oil, leaving the skins on, and wrap them in aluminum foil. Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and toss to coat evenly. Season with a pinch of salt and pepper. Roast the garlic and cauliflower for 25-30 minutes, or until the cauliflower is tender and lightly browned, and the garlic is soft.
  • Cook the Onion: While the garlic and cauliflower are roasting, heat the 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 becomes soft and translucent.
  • Add the Roasted Cauliflower and Garlic: Once the garlic and cauliflower are done roasting, add the cauliflower florets to the pot with the cooked onions. Squeeze the roasted garlic out of its skins and add it to the pot. Stir to combine all ingredients.
  • Add the Broth and Milk: Pour in the vegetable broth and milk. Bring the mixture to a gentle simmer over medium heat and let it cook for 10-15 minutes to allow the flavors to meld together.
  • Blend the Soup: Use an immersion blender to carefully puree the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Once blended, return the soup to the pot (if needed) and heat over low heat.
  • Add the Cheese: Stir in the grated sharp cheddar cheese and continue to stir until fully melted and incorporated into the soup. Adjust seasoning with salt and pepper to taste.

Notes

  • For extra richness, you can add a tablespoon of butter when blending the soup.
  • You can substitute heavy cream for the milk for a thicker and creamier texture.
  • If you prefer a thinner soup, add a bit more vegetable broth to reach the desired consistency.

Nutrition

Find it online: https://easyfoodflash.com/cheddar-cauliflower-and-roasted-garlic-soup/