Description
This creamy Cheddar Cauliflower and Roasted Garlic Soup combines the mellow sweetness of roasted garlic with tender cauliflower and sharp cheddar cheese for a comforting, hearty dish perfect for cozy meals.
Ingredients
Scale
Vegetables
- 1 head cauliflower, chopped
- 1 bulb garlic, roasted
- 1 onion, diced
Liquids
- 4 cups vegetable broth
- 1 cup milk
- 1 tablespoon olive oil
Dairy and Seasonings
- 2 cups cheddar cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the garlic bulb.
- Roast Garlic: Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, wrap tightly in foil, and bake for 30 minutes until soft and fragrant.
- Sauté Onion: In a pot over medium heat, warm additional olive oil then add diced onion. Cook, stirring frequently, until the onion becomes translucent and tender.
- Cook Cauliflower: Add the chopped cauliflower and vegetable broth to the pot. Raise the heat to bring it to a boil, then reduce to a simmer and cook until the cauliflower is soft, about 15-20 minutes.
- Add Roasted Garlic: Once the garlic is cool enough to handle, squeeze the softened cloves out of the bulb directly into the soup pot.
- Puree Soup: Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency.
- Finish and Season: Stir in the milk and shredded cheddar cheese, allowing the cheese to melt fully into the soup. Season with salt and pepper to taste. Serve the soup warm for best results.
Notes
- Roasting the garlic mellows its flavor, providing a subtle sweetness that enhances the soup without overpowering it.
- For a richer soup, substitute whole milk with half-and-half or cream.
- This soup can be made vegetarian by ensuring the vegetable broth is free from animal products.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- Use sharp cheddar for more intense flavor; mild cheddar will produce a creamier but less tangy soup.
