Description
Indulge in the rich and creamy goodness of this Cheddar Cauliflower and Roasted Garlic Soup. Perfect for a cozy night in or to impress guests with its elegant flavors.
Ingredients
Scale
Cauliflower Soup:
- 1 large head cauliflower, cut into florets
- 1 whole head garlic
- 2 tablespoons olive oil, divided
For the Soup:
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- 3 cups vegetable broth
- 1 cup whole milk or half-and-half
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Chopped chives or green onions for garnish (optional)
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Roast the Cauliflower: Toss cauliflower florets with 1 tablespoon olive oil on a baking sheet. Roast for 25–30 minutes, flipping once, until tender and browned.
- Prepare the Soup: In a large pot, sauté onion in butter until translucent. Add roasted garlic, cauliflower, thyme, and broth. Simmer for 10 minutes. Puree the soup until smooth. Stir in milk and cheddar until melted. Season with salt and pepper.
- Serve: Garnish with chives or green onions.
Notes
- For extra creaminess, substitute part of the milk with heavy cream.
- This soup reheats well and can be made ahead.
- Try adding cayenne or smoked paprika for a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
