Description
This Cheddar Cauliflower and Roasted Garlic Soup is a comforting and creamy dish featuring roasted garlic for a deep, rich flavor, tender cauliflower, and sharp cheddar cheese for a deliciously cheesy finish. Perfect as a warm starter or a light meal, this soup combines simple ingredients into a velvety, flavorful bowl that’s gluten-free and vegetarian-friendly.
Ingredients
Scale
Vegetables and Aromatics
- 1 head of cauliflower, chopped into florets
- 1 bulb of garlic, roasted
- 1 onion, diced
Liquids and Dairy
- 4 cups vegetable broth
- 1 cup milk or cream (for a richer soup)
- 2 tablespoons olive oil
- 2 cups sharp cheddar cheese, shredded
Seasonings and Garnish
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with a little olive oil, wrap it in aluminum foil, and roast for 30-35 minutes until the cloves are soft and caramelized. Let it cool slightly, then squeeze out the roasted garlic cloves.
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
- Cook the Cauliflower: Add the chopped cauliflower florets to the pot with the onions and cook for another 5 minutes, stirring occasionally to coat the cauliflower in oil and develop flavor.
- Add Broth and Garlic: Pour the vegetable broth into the pot, add the roasted garlic cloves, and bring to a boil. Reduce heat and simmer for 15-20 minutes until the cauliflower is tender.
- Blend the Soup: Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend carefully.
- Stir in Cheese and Milk: Return the puréed soup to low heat. Stir in the milk or cream and shredded cheddar cheese, continuing to stir until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with fresh chives or parsley if desired. Serve immediately and enjoy the comforting flavors.
Notes
- For a richer soup, use heavy cream instead of milk.
- Adjust the thickness of the soup by adding more broth or milk as needed.
- Use sharp cheddar cheese for the best cheesy flavor; mild cheddar will produce a different taste.
- This soup is naturally gluten-free and vegetarian.
- To make it vegan, substitute cheddar cheese and milk with vegan alternatives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
