Description
A comforting and creamy roasted garlic cheddar cauliflower soup that is easy to make.
Ingredients
Scale
- 1 head cauliflower, chopped
- 1 bulb garlic, roasted
- 1 onion, diced
- 4 cups vegetable broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the cauliflower into florets and place on a baking sheet.
- Drizzle with olive oil, salt, and pepper. Toss to coat.
- Add the whole bulb of garlic, wrapped in foil, to the baking sheet.
- Roast for 25-30 minutes until the cauliflower is tender and golden.
- In a large pot, sauté the diced onion over medium heat until soft.
- Add the roasted cauliflower and garlic (squeeze the garlic out of the skin) to the pot.
- Pour in the vegetable broth and bring to a simmer.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted.
- Season with additional salt and pepper if needed. Serve warm.
Notes
- Make sure to roast the garlic until it’s soft and caramelized.
- For a thicker soup, reduce the amount of broth.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg
Keywords: roasted garlic cheddar cauliflower soup, creamy soup, easy soup recipe