Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting blend of caramelized cauliflower and roasted garlic, enhanced with sharp cheddar cheese for a rich, savory flavor. Perfect as a warm appetizer or a hearty meal, it pairs wonderfully with crusty toasted sourdough bread. This recipe showcases roasting, blending, and stovetop simmering to develop a velvety smooth soup packed with vibrant flavors.
Ingredients
Scale
Vegetables
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
- Sliced green onion, for garnish
Liquids & Broth
- 4 cups vegetable broth (or chicken broth if not vegetarian)
Dairy
- 1 heaping cup shredded sharp cheddar cheese
Oils & Seasoning
- 3 tablespoons olive oil, divided
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
For Serving
- Extra cheddar cheese for garnish
- Croutons or toasted sourdough bread (or bread of choice) for dipping
Instructions
- Preheat and Prepare for Roasting: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast Cauliflower and Garlic: Toss the cauliflower florets with 1-2 tablespoons olive oil and season generously with salt and freshly ground black pepper. Peel off the outer papery layers of the garlic head, leaving individual cloves intact with skins on. Slice ¼ inch off the top of the garlic head to expose cloves. Drizzle olive oil on top of the garlic, wrap it loosely in foil, and place the garlic alongside the cauliflower on the baking sheet. Roast for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
- Sauté Onion: While the cauliflower and garlic roast, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent and fragrant.
- Blend Soup Ingredients: Allow the roasted garlic to cool slightly, then squeeze the soft cloves out of the skin. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic cloves, vegetable broth, ½ teaspoon salt, and freshly ground pepper. Blend until smooth, about 1 minute. Pour the blended soup back into the pot.
- Simmer and Finish Soup: Place the pot over medium heat and bring the soup to a light simmer. Stir in the shredded sharp cheddar cheese until melted and silky. Simmer the soup for an additional 10-15 minutes, tasting and adjusting salt and pepper as needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with sliced green onions and extra sharp cheddar. Serve with crusty toasted sourdough bread or your preferred bread for dipping.
Notes
- For creamier texture, substitute 1 cup of broth with 1 cup of milk.
- To enrich the soup, use ½ cup half and half or heavy cream instead of ½ cup broth.
- Use chicken broth instead of vegetable broth for a non-vegetarian version.
- Roasting the garlic whole softens the flavor and adds a subtle sweetness.
- Adjust seasoning towards the end of cooking to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 30 mg
