Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting dish featuring caramelized cauliflower and roasted garlic blended into a smooth, flavorful soup. Enhanced with sharp cheddar cheese and served with crusty bread, it’s perfect for a cozy meal that combines wholesome vegetables with rich, cheesy goodness.
Ingredients
Scale
Vegetables and Aromatics
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
Liquids and Oil
- 3 tablespoons olive oil, divided
- 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
Cheese
- 1 heaping cup shredded sharp cheddar cheese
Seasonings and Garnishes
- Freshly ground salt and pepper, to taste (plus ½ teaspoon salt for soup)
- Sliced green onion (for garnish)
- Extra shredded sharp cheddar cheese (for garnish)
- Croutons or toasted sourdough bread/bread of choice (for dipping or serving)
Instructions
- Preheat the oven: Set your oven to 400 degrees F and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the cauliflower and garlic: Place the cauliflower florets on the baking sheet. Drizzle with 1-2 tablespoons olive oil and season generously with salt and pepper, then toss to coat evenly. Peel the outer papery layers off the whole garlic head but leave the individual cloves’ skins intact. Cut about ¼ inch off the top of the garlic head to expose the cloves. Drizzle the exposed garlic with olive oil, wrap loosely in foil, and place it on the same baking sheet. Roast for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
- Sauté the onion: While the cauliflower roasts, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent and softened.
- Blend the soup: Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, ½ teaspoon salt, and freshly ground pepper. Blend until smooth, about 1 minute. Pour the blended mixture back into the pot and place over medium heat.
- Simmer and add cheese: Bring the soup to a light simmer. Stir in the shredded cheddar cheese and continue to simmer gently for 10-15 minutes, allowing the flavors to meld and the cheese to melt fully. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and serve: Ladle the soup into bowls, garnish with sliced green onion and extra cheddar cheese. Serve with croutons or your favorite toasted sourdough bread for dipping. Enjoy warm and comforting, serves 4.
Notes
- For a creamier texture, substitute 1 cup of broth with 1 cup of milk.
- To make the soup richer, replace ½ cup of broth with ½ cup of half and half or heavy cream.
- Broth choice can be vegetable or chicken broth based on dietary preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 25 mg
