Description
A creamy and comforting Roasted Garlic Cheddar Cauliflower Soup that features caramelized roasted garlic, sharp cheddar cheese, and tender cauliflower florets simmered and blended to silky perfection. This hearty soup is perfect for a cozy meal and boasts rich flavors balanced with a smooth texture.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower (about 4 cups florets)
- 1 bulb garlic
- 1 medium yellow onion, diced
Dairy
- 1 cup sharp cheddar cheese, shredded
- ½ cup heavy cream
Broth and Oils
- 4 cups low-sodium vegetable broth
- 2 tablespoons olive oil (divided)
Instructions
- Roast Garlic: Preheat the oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 30-35 minutes until the garlic is caramelized and soft.
- Prepare Cauliflower: While the garlic roasts, chop the cauliflower into bite-sized florets to ensure even cooking and easier blending.
- Sauté Onions: In a large pot over medium heat, heat the remaining 1 tablespoon olive oil. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onions become translucent and fragrant.
- Add Roasted Garlic & Cauliflower: Once garlic is roasted and cooled enough to handle, squeeze the softened cloves directly into the pot with the onions. Add the cauliflower florets and pour in the vegetable broth. Increase heat and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for about 10 minutes until the cauliflower is tender and cooked through.
- Blend Soup: Using an immersion blender, carefully blend the soup until it is completely smooth and creamy, ensuring no chunks remain.
- Add Cheese & Cream: Return the pot to low heat. Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is evenly combined and heated through. Taste and adjust seasoning if desired before serving.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy cream for a lighter or dairy-free option.
- Use sharp cheddar for a more pronounced cheese flavor, or try smoked cheddar for a different twist.
- For a vegan version, replace the cheddar and cream with vegan cheese alternatives and coconut or almond milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding a pinch of nutmeg or smoked paprika can enhance the flavor complexity of the soup.
