Description
This comforting Cheddar Cauliflower and Roasted Garlic Soup features creamy roasted garlic and tender cauliflower blended with sharp cheddar cheese for a rich, savory flavor. Perfect for a cozy meal, this soup combines roasting and stovetop simmering to develop deep flavors and a smooth texture.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium head of cauliflower, cut into florets
- 1 large head of garlic, roasted
- 1 medium onion, chopped
Liquids
- 3 cups vegetable or chicken broth
- 1 cup milk (or heavy cream)
Dairy
- 1 ½ cups sharp cheddar cheese, shredded
- 1 tbsp butter (optional)
Oils and Seasonings
- 1 tbsp olive oil
- ¼ tsp ground nutmeg (optional)
- Salt and pepper, to taste
Garnish
- Fresh parsley or chives for garnish (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap it tightly in foil, and roast in the oven for 30 to 40 minutes until soft and fragrant. Allow it to cool slightly, then squeeze out the roasted garlic cloves from the skins.
- Prepare the Vegetables: While the garlic roasts, chop the onion and cut the cauliflower into florets. This will speed up your cooking process later.
- Sauté the Onion and Cauliflower: In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent and soft, about 5 minutes. Add the cauliflower florets and cook for another 5 minutes, stirring occasionally.
- Add Broth and Simmer: Pour in the vegetable or chicken broth, stir to combine, and bring the mixture to a boil. Reduce heat to low and let it simmer until the cauliflower is tender, about 15-20 minutes.
- Blend the Soup: Using an immersion blender directly in the pot, or by carefully transferring the soup in batches to a blender, puree the soup until smooth and creamy.
- Incorporate Roasted Garlic and Dairy: Stir in the squeezed roasted garlic cloves, milk or heavy cream, and shredded sharp cheddar cheese. If desired, add butter for extra richness. Warm the soup gently over low heat until the cheese is melted and the soup is heated through; avoid boiling.
- Season the Soup: Add nutmeg if using, and season with salt and pepper to taste. Adjust seasoning as preferred.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve hot and enjoy!
Notes
- Roasting the garlic in foil helps caramelize and mellow its flavor for a smoother, richer taste in the soup.
- You can substitute milk with heavy cream for a richer, creamier texture.
- Using an immersion blender is more convenient but be cautious when blending hot liquids.
- For a vegan version, substitute cheddar cheese with vegan cheese and use plant-based milk and broth.
- Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or microwave.
