Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting, and flavorful dish perfect for chilly days. Roasting the cauliflower and garlic enhances their natural sweetness, while the sharp cheddar cheese adds a rich, tangy depth. Finished with a touch of fresh parsley, this soup is a wonderful blend of creamy texture and hearty flavor, ideal as a warming appetizer or a light meal.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower, chopped
- 1 head garlic
- 1 onion, diced
Liquids & Broth
- 3 cups vegetable broth
- 2 tablespoons olive oil
Dairy
- 1 cup shredded sharp cheddar cheese
Seasonings
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Roast the cauliflower and garlic: Preheat your oven to 400°F (200°C). Drizzle the chopped cauliflower and whole head of garlic with olive oil. Place them on a baking sheet and roast for 30 minutes until tender and caramelized.
- Sauté the onion: While the cauliflower and garlic are roasting, heat a pot over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Combine ingredients and simmer: Add the roasted cauliflower, squeeze the roasted garlic cloves out of their skins into the pot, and pour in the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes to meld the flavors.
- Blend the soup and add cheese: Carefully blend the soup mixture until smooth using an immersion blender or in batches with a regular blender. Return the soup to the pot, stir in the shredded sharp cheddar cheese until melted and fully incorporated. Season with salt and pepper to taste.
- Garnish and serve: Ladle the warm soup into bowls, garnish with fresh parsley if desired, and serve immediately for a comforting meal.
Notes
- Roasting the cauliflower and garlic brings out their natural sweetness and adds depth to the soup.
- If you prefer a thinner consistency, add more vegetable broth or water when blending.
- For a richer taste, substitute half of the vegetable broth with chicken broth if not strictly vegetarian.
- You can make this soup a day ahead; reheat gently on stovetop before serving.
- For a vegan version, omit the cheddar cheese or use a plant-based cheese alternative.
