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Roasted Garlic Cheddar Cauliflower Soup

Roasted Garlic Cheddar Cauliflower Soup

This creamy, flavorful roasted garlic cheddar cauliflower soup is a perfect comfort dish. The roasted garlic adds a rich depth of flavor, while the cheddar cheese provides a delightful creaminess. Enjoy it on its own or as a starter!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Baking sheet
  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Ladle
  • 1 set Measuring cups and spoons

Ingredients
  

  • 1 medium head cauliflower, chopped into florets About 2 lbs.
  • 1 head garlic, roasted About 10 cloves.
  • 1 medium onion, chopped
  • 4 cups vegetable or chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika Optional.
  • to taste fresh chives or parsley for garnish Optional.

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • On a baking sheet, toss the cauliflower florets with olive oil, salt, and pepper. Roast the cauliflower in the oven for about 25 minutes or until tender and slightly golden, turning halfway through.
  • While the cauliflower is roasting, heat a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
  • Add the roasted garlic cloves and sauté for another 2 minutes until fragrant.
  • Once the cauliflower is done roasting, add it to the pot with the sautéed onions and garlic mixture.
  • Pour in the broth and bring to a simmer. Cook for about 10 minutes to allow the flavors to meld.
  • Use a blender or immersion blender to puree the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending in batches.
  • Return the blended soup to the pot, and stir in the shredded cheddar cheese until melted. Adjust seasoning with salt, pepper, and paprika to taste.
  • Ladle the soup into bowls and garnish with fresh chives or parsley, if desired. Serve hot.

Notes

For a vegan option, use vegan cheese or nutritional yeast for a cheesy flavor without dairy.
This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Adjust the consistency by adding more broth if you prefer a thinner soup or simmering longer for a thicker texture.