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Cheddar Cauliflower and Roasted Garlic Soup

This creamy Cheddar Cauliflower and Roasted Garlic Soup is a comforting delight, perfect for chilly days. The roasted garlic adds a rich, deep flavor, while the sharp cheddar provides a luscious creaminess. Easy to make and satisfying, this soup will leave you feeling warm and cozy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

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

Ingredients
  

  • 2 pounds cauliflower, cut into florets 1 large head of cauliflower.
  • 1 medium onion, diced
  • 4 cloves garlic, whole
  • 2 tablespoons olive oil Divided, 1 tablespoon for roasting garlic.
  • 4 cups vegetable broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup milk Or a dairy-free alternative.
  • to taste salt
  • to taste pepper
  • optional fresh chives or parsley for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C). Spread the whole garlic cloves on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for about 20 minutes, or until the cloves are soft and golden brown.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  • Add the cauliflower florets to the pot and stir to combine with the onions. Cook for 5 more minutes, stirring occasionally.
  • Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for about 10-15 minutes, or until the cauliflower is tender.
  • Once the garlic is roasted, remove it from the oven and let it cool slightly. Squeeze the cloves out of their skins and add them to the pot with the cauliflower.
  • Using a blender or immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
  • Return the pureed soup to the pot over low heat. Stir in the shredded cheddar cheese and milk, mixing until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
  • Serve warm, garnished with chopped chives or parsley if desired.

Notes

For a vegan version, use nutritional yeast instead of cheese and a plant-based milk alternative.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop before serving.