Description
A rich, velvety cauliflower soup bursting with roasted garlic flavor and sharp cheddar cheesiness a comforting and wholesome bowl for chilly days.
Ingredients
1 large head cauliflower, cut into florets
1 whole bulb garlic
2 tbsp olive oil
1 small onion, diced
3 cups vegetable or chicken broth
1 cup milk or cream
1 1/2 cups shredded sharp cheddar cheese
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/4 tsp smoked paprika (optional)
Chopped chives or green onions for garnish
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tsp olive oil, wrap in foil, and place on a baking sheet with cauliflower florets.
3. Toss cauliflower with remaining olive oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
4. In a large pot, sauté onion over medium heat for 3–4 minutes until softened.
5. Add roasted cauliflower and squeeze the roasted garlic cloves out of their skins into the pot.
6. Pour in broth and bring to a simmer for 5–10 minutes.
7. Use an immersion blender to blend until smooth and creamy.
8. Stir in milk and shredded cheddar cheese until melted.
9. Season with salt, pepper, and smoked paprika.
10. Serve hot, garnished with chives or extra cheese.
Notes
For extra creaminess, replace part of the milk with heavy cream.
Add a pinch of cayenne or mustard powder for a flavor boost.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
Keywords: roasted garlic cauliflower soup, cheddar cauliflower soup, creamy vegetable soup, comfort food