This Roasted Garlic Cheddar Cauliflower Soup is the ultimate comfort food, offering a velvety texture with deep, rich flavors from the roasted garlic and sharp cheddar cheese. The cauliflower adds a subtle earthiness, making each spoonful feel hearty yet light.
- Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 6 cloves garlic, unpeeled
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup whole milk (or heavy cream for a richer soup)
- 1 1/2 cups sharp cheddar cheese, grated
- Salt and pepper, to taste
- 1/2 teaspoon thyme (optional)
- Fresh chives for garnish (optional)
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Toss the cauliflower florets with olive oil, salt, and pepper, and spread them out on the baking sheet. Add the unpeeled garlic cloves to the sheet as well.
- Roast in the oven for 20-25 minutes, flipping the cauliflower halfway through, until golden and tender.
- In a large pot, sauté the chopped onion over medium heat until softened, about 5-7 minutes.
- Add the roasted cauliflower and garlic to the pot. Squeeze the garlic cloves out of their skins and add them to the mixture.
- Pour in the vegetable broth and bring to a simmer. Let cook for an additional 5 minutes to allow the flavors to meld.
- Use an immersion blender or transfer the soup to a blender in batches, blending until smooth and creamy.
- Stir in the milk (or cream) and grated cheddar cheese. Continue to cook over low heat, stirring until the cheese is fully melted and the soup is heated through.
- Season with additional salt and pepper to taste. Garnish with fresh thyme and chives if desired. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 220 kcal per serving | Servings: 4 servings
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