Roasted Garlic Cheddar Cauliflower Soup
Roasted Garlic Cheddar Cauliflower Soup is a comforting dish that envelops you in warmth with its creamy texture and rich roasted garlic aroma. This easy-to-make soup combines nutty cauliflower with sharp cheddar, creating a delightful flavor profile that’s perfect for chilly evenings. Serve it as a starter or main course, and watch it become a favorite among family and friends.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: American
Ingredients
Scale
- 1 head cauliflower (about 2 lbs), cut into florets
- 1 whole bulb garlic
- 1 cup sharp cheddar cheese, shredded
- 4 cups low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 1 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp extra virgin olive oil
- Salt & pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Place cauliflower florets and the whole garlic bulb drizzled with olive oil on a baking sheet. Roast for about 25 minutes until golden brown.
- In a large pot over medium heat, heat remaining olive oil and sauté chopped onions until translucent, about 5-7 minutes.
- Add the roasted cauliflower and squeezed garlic cloves to the pot along with vegetable broth. Simmer for 10 minutes.
- Purée the mixture using an immersion blender or in batches until smooth.
- Stir in shredded cheddar cheese until melted, then add heavy cream to achieve desired creaminess.
- Season with salt and pepper before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg
Keywords: For added flavor, consider swapping cheddar for gouda or adding spices like paprika. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.