Description
Creamy roasted garlic cheddar cauliflower soup delivers comfort in a bowl, blending rich flavors with velvety texture. Cheese lovers and soup enthusiasts will savor this hearty, warming dish that promises delightful satisfaction in every spoonful.
Ingredients
Scale
Vegetables:
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 1 head garlic
- 1 medium yellow onion, diced
Liquids and Fats:
- 4 cups (960 milliliters) vegetable broth (or chicken broth for added richness)
- 3 tablespoons (45 milliliters) olive oil, divided
Cheese and Seasonings:
- 1 heaping cup shredded sharp cheddar cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Garnishes:
- Sliced green onions
- Extra cheddar
- Croutons
Instructions
- Transform the kitchen into a cozy culinary space by heating the oven to a precise 400F (200C). Prepare a parchment-lined baking sheet for the upcoming roasting adventure.
- Artfully scatter cauliflower florets across the prepared baking sheet. Massage the florets with olive oil, then dust with a delicate layer of salt and pepper. Prepare the garlic head by trimming its crown, drizzling with olive oil, and nestling it in a protective foil wrap alongside the cauliflower.
- Slide the baking sheet into the oven, allowing the vegetables to caramelize and transform for 30-35 minutes. The cauliflower should develop golden edges, while the garlic becomes meltingly soft and fragrant.
- Meanwhile, awaken the flavors in a large pot by sautéing onions over medium heat. Watch as they become translucent and release their sweet aromatics, creating a flavor foundation for the soup.
- Gently transfer the roasted cauliflower into the pot. Squeeze the tender roasted garlic cloves directly into the mixture, releasing their intense, mellow flavor. Pour in vegetable broth and unleash an immersion blender to create a silky-smooth puree.
- Return the pot to low heat, introducing shredded cheddar in gentle waves. Stir patiently until the cheese melts completely, creating a luxurious, creamy texture that embraces the roasted vegetables.
- Perform a final flavor calibration, adjusting salt and pepper to achieve perfect balance. Ladle the velvety soup into waiting bowls, adorning with a sprinkle of green onions, an extra handful of cheddar, or crispy croutons for a delightful textural contrast.
Notes
- Roasting cauliflower and garlic intensifies their natural sweetness, creating a deeper, more complex flavor profile for the soup.
- Use freshly grated cheddar cheese for the smoothest melt and richest taste, avoiding pre-shredded varieties that contain anti-caking agents.
- For a lighter version, swap full-fat cheddar with low-fat cheese or nutritional yeast to reduce calories while maintaining a creamy texture.
- Make the soup vegan by substituting vegetable broth with plant-based milk, using nutritional yeast instead of cheese, and adding a splash of miso for umami depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg