Description
Creamy and comforting Cheddar Cauliflower and Roasted Garlic Soup combines roasted cauliflower and garlic with sharp cheddar cheese for a rich, flavorful vegetarian meal that’s easy to prepare and perfect for chilly days.
Ingredients
Scale
Main Ingredients
- 1 large head cauliflower, cut into florets
- 1 whole garlic bulb
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 3 cups vegetable broth
- 1 cup milk (or half-and-half)
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
Garnish
- Chopped chives or green onions (optional)
Instructions
- Prepare and roast cauliflower and garlic: Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet along with the cauliflower florets. Toss the cauliflower with remaining olive oil, salt, and pepper. Roast for 25–30 minutes until cauliflower is golden and garlic is soft.
- Sauté onions: In a large pot over medium heat, sauté the diced onion until soft and translucent, about 5 minutes.
- Add roasted ingredients and simmer: Squeeze the roasted garlic cloves from their skins into the pot with the roasted cauliflower. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes to meld flavors.
- Puree soup: Use an immersion blender to puree the soup until smooth directly in the pot, or carefully transfer in batches to a blender for a silky texture.
- Add dairy and seasonings: Stir in the milk and shredded cheddar cheese, cooking gently over low heat until the cheese has fully melted. Season with smoked paprika, salt, and black pepper to taste.
- Serve: Ladle soup into bowls and garnish with chopped chives or green onions if desired. Serve warm for best flavor.
Notes
- For extra creaminess, substitute milk with heavy cream.
- Add a pinch of cayenne pepper or hot sauce to introduce a subtle heat.
- This soup freezes well if the cheese is omitted before freezing; add cheese when reheating.
