Cheddar Cauliflower and Roasted Garlic Soup
This comforting and creamy cheddar cauliflower and roasted garlic soup is a delicious blend of flavors that warms the soul. Perfect for a cozy evening or as a starter for a dinner party, this soup combines the nuttiness of roasted garlic with the richness of cheddar cheese.
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Baking sheet
- 1 Aluminum foil
- 1 Cutting board
- 1 Ladle
- 1 set Measuring cups and spoons
Ingredients
- 2 pounds large head of cauliflower
- 1 head garlic
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup whole milk Can be substituted with plant-based milk for a dairy-free option.
- 8 ounces shredded sharp cheddar cheese
- to taste salt
- to taste pepper
- Fresh chives or parsley for garnish Optional
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top off the head of garlic to expose the individual cloves. Drizzle with 1 tablespoon of olive oil and wrap it in aluminum foil. Roast in the oven for about 30 minutes, or until the cloves are soft and golden.
- While the garlic roasts, cut the cauliflower into florets. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, cooking until softened and translucent, about 5 minutes.
- Add the cauliflower florets to the pot with the onion and stir for another 3 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 15 minutes, until the cauliflower is tender.
- Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the soup pot.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches, then return to the pot.
- Stir in the whole milk and shredded cheddar cheese, continuing to heat over low until the cheese is melted and incorporated. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh chives or parsley if desired.
Notes
For a smoother texture, blend for a longer period.
You can substitute the whole milk with a plant-based milk for a dairy-free option, although this may affect the creaminess.
Ensure to taste the soup while cooking to adjust seasonings as per your preference.