Cheddar Cauliflower and Roasted Garlic Soup
A comforting and flavorful soup that combines roasted garlic, creamy cheddar cheese, and tender cauliflower for a warm, nostalgic dish perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 large head Cauliflower, cut into florets Tender and mildly sweet, forms the base of the soup.
- 1 bulb Garlic Transforms pungency into a sweet and nutty flavor when roasted.
- 2 tablespoons Olive Oil Adds richness and aids in roasting.
- 1 medium Onion, diced Brings subtle sweetness and robust flavor.
- 2 stalks Celery, chopped Adds refreshing crunch and aroma.
- 4 cups Vegetable Broth Provides flavor without overpowering other ingredients.
- 1 cup Whole Milk or unsweetened almond milk Adds creaminess; almond milk for dairy-free option.
- 1.5 cups Sharp Cheddar Cheese, shredded Brings a bold flavor and melts beautifully.
- 1/4 teaspoon Smoked Paprika Elevates flavors with a hint of warmth.
- 1/2 teaspoon Dried Thyme Complements the cauliflower and garlic.
- to taste Salt and Pepper Enhances all flavors.
- for garnish Chopped Chives or Parsley Adds color and brightness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, and wrap it in foil.
- Spread the cauliflower florets on a baking sheet, drizzle them with the remaining olive oil, and sprinkle with salt and pepper.
- Roast both the garlic and cauliflower in the oven for 25–30 minutes, until golden brown and tender.
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and chopped celery, sautéing until soft, about 5–7 minutes.
- Add the roasted cauliflower and squeeze in the roasted garlic, mixing everything thoroughly.
- Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes.
- Blend the soup until smooth using an immersion blender or a standard blender.
- Return the soup to the pot, stir in the whole milk, smoked paprika, dried thyme, and shredded cheddar cheese. Heat until the cheese melts.
- Season with salt and pepper to taste, serve hot, and garnish with fresh chives or parsley.
Notes
Ensure even roasting by cutting cauliflower similarly and don’t rush blending for a smoother texture. Adjust seasoning to taste.