Description
A creamy and flavorful roasted garlic cheddar cauliflower soup that combines the richness of cheddar cheese with the subtle sweetness of roasted garlic.
Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 1 whole bulb of garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cups vegetable or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
- Fresh chives, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the garlic bulb in aluminum foil and roast in the oven for 30-35 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the cauliflower florets to the pot and stir for about 5 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until the cauliflower is tender, about 15 minutes.
- Once the garlic is roasted, squeeze the cloves out of their skins into the pot.
- Using an immersion blender, blend the soup until smooth and creamy.
- Stir in the cheddar cheese and heavy cream, and mix until the cheese has melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped chives.
Notes
- For a vegan version, substitute cheddar cheese with a plant-based alternative and use coconut cream instead of heavy cream.
- Adjust the amount of garlic based on your preference for its flavor.
- This soup can be made ahead and frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: roasted garlic cheddar cauliflower soup, creamy soup recipe, cauliflower soup, cheddar cheese soup