Cheddar Cauliflower and Roasted Garlic Soup is a rich and velvety delight, perfect for warming up on a chilly day. The combination of sweet roasted garlic and sharp cheddar cheese creates a harmonious balance that elevates this soup to comfort food status.
Serve this soup in a rustic bowl, garnished with fresh chives, for an appealing presentation. It pairs beautifully with crusty bread or a fresh salad, making it an ideal choice for a cozy dinner or a delightful lunch.
Ingredients:
- 1 medium head of cauliflower, chopped
- 1 whole bulb of garlic
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream (or milk for a lighter option)
- Salt and pepper to taste
- Fresh chives, for garnish
Directions:
- Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
- Squeeze the roasted garlic cloves out of their skins into the pot. Use an immersion blender (or a regular blender in batches) to puree the soup until smooth.
- Stir in the shredded cheddar cheese and heavy cream, and cook over low heat until the cheese has melted and the soup is heated through. Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal | Servings: 4 servings
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