Description
A creamy and comforting Roasted Garlic Cheddar Cauliflower Soup that combines caramelized cauliflower, sweet roasted garlic, and sharp cheddar cheese. Perfect for a cozy meal, this flavorful soup is blended smooth and garnished with green onions and extra cheese, served alongside crusty toasted bread.
Ingredients
Vegetables
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
- Sliced green onion, for garnish
Liquids & Broth
- 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
Dairy & Cheese
- 1 heaping cup shredded sharp cheddar cheese
- Extra cheddar cheese for garnish
Oils & Seasonings
- 3 tablespoons olive oil, divided
- ½ teaspoon salt, plus more to taste
- Freshly ground salt and pepper, to taste
- Freshly ground black pepper, to taste
Serving Suggestions
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
Instructions
- Preheat the oven: Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the cauliflower and garlic: Place cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons of olive oil, and season generously with salt and pepper. Peel and discard the outer layers of the garlic head, slice ¼ inch off the top to expose cloves, drizzle with olive oil, then wrap in foil. Arrange the garlic foil packet alongside the cauliflower on the baking sheet. Roast both for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
- Sauté the onion: While the cauliflower and garlic roast, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5-8 minutes until translucent and softened.
- Blend the soup: Once the roasted garlic cools enough to handle, squeeze the soft cloves out of the skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, ½ teaspoon salt, and freshly ground black pepper. Blend until completely smooth, about 1 minute. Pour the blended soup back into the pot and heat over medium.
- Finish and serve: Bring the soup to a gentle simmer, then stir in the shredded sharp cheddar cheese until melted and smooth. Simmer for an additional 10-15 minutes to meld flavors. Taste and adjust seasoning with salt and pepper as needed. Garnish with sliced green onions and extra grated cheddar cheese. Serve hot with crusty toasted sourdough or your favorite bread for dipping.
Notes
- You can substitute chicken broth for vegetable broth if you prefer a non-vegetarian version.
- Be careful not to burn the garlic when roasting; it should become soft and caramelized.
- For a thinner soup, add more broth to achieve desired consistency.
- Use sharp cheddar for the best flavor, but feel free to adjust the cheese type based on preference.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
