Cheddar Cauliflower and Roasted Garlic Soup
This creamy Cheddar Cauliflower and Roasted Garlic Soup is a comforting blend of roasted cauliflower, mellow roasted garlic, and sharp cheddar cheese. Perfect as a warming lunch or dinner, it’s a delicious way to enjoy hearty flavors with a healthy twist.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Ingredients
Scale
For the Soup
- 1 large head of cauliflower, cut into florets
- 1 bulb of garlic
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 medium onion, diced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream (or milk for a lighter version)
- 2 cups sharp cheddar cheese, shredded
Optional Garnish
- Extra shredded cheddar cheese
- Fresh parsley, chopped
- Crumbled bacon
Instructions
- Roast the Cauliflower and Garlic:
- Preheat your oven to 400°F (200°C).
- Arrange the cauliflower florets on a baking sheet. Drizzle with 1 tbsp olive oil, and season with salt and pepper. Toss to coat evenly.
- Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Place on the baking sheet with the cauliflower.
- Roast for 25–30 minutes, until the cauliflower is tender and golden, and the garlic is soft and caramelized.
- Sauté the Aromatics:
- In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and celery, cooking for 5 minutes until softened.
- Blend the Soup Base:
- Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves out of their skins and add them as well. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender.
- Add the Cream and Cheese:
- Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy. Adjust seasoning with additional salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and garnish with extra cheddar cheese, fresh parsley, or crumbled bacon, if desired.
Notes
- For a vegetarian version, use vegetable broth and skip the bacon garnish.
- Add a pinch of cayenne pepper or smoked paprika for a hint of spice.
- For extra richness, stir in 1 tbsp of butter before serving.