Creamy Roasted Garlic Cheddar Cauliflower Soup to Warm You Up
A comforting Roasted Garlic Cheddar Cauliflower Soup perfect for cozy nights, made with roasted garlic and sharp cheddar.
Equipment
- Oven
- baking sheet
- parchment paper
- large pot
- blender
Ingredients
For the Soup
- 1 large head Cauliflower cut into florets
- 3 tablespoons Olive Oil divided
- Salt to taste
- Pepper to taste
- 1 head Garlic whole
- 1 medium Onion diced
- 4 cups Vegetable Broth or chicken broth for non-vegetarians
- 1 heaping cup Sharp Cheddar Cheese shredded
For Garnishing
- Green Onion sliced
- Extra Cheddar for topping
- Croutons or Toasted Sourdough Bread for serving
Instructions
Step-by-Step Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Spread cauliflower florets on the baking sheet, drizzle with 1–2 tablespoons olive oil, and season with salt and pepper.
- Wrap the whole head of garlic in foil after slicing off the top, drizzle with olive oil, and place on the baking sheet.
- Roast cauliflower and garlic for 30–35 minutes, flipping halfway through.
- Heat 1 tablespoon of olive oil in a large pot and sauté the diced onion for 5–8 minutes until translucent.
- Squeeze roasted garlic into a blender with the roasted cauliflower, sautéed onion, broth, salt, and pepper. Blend until smooth.
- Pour the blended mixture back into the pot, heat over medium, and fold in shredded cheddar. Simmer for 10–15 minutes.
- Ladle into bowls, garnish with sliced green onion and additional cheddar, and serve with bread.
Notes
This soup can be customized with additional herbs and spices to suit your taste. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 300mgIron: 2mg
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