Description
A comforting roasted garlic cheddar cauliflower soup that warms the soul.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 cup of sharp cheddar cheese, shredded
- 1 bulb of garlic, roasted
- 1 onion, diced
- 4 cups of vegetable broth
- 1 cup of milk or cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Roast the garlic by cutting the top off the bulb, drizzling with olive oil, and wrapping in foil. Bake for 30-35 minutes.
- In a pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the chopped cauliflower to the pot and stir for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the cauliflower is tender, about 15 minutes.
- Once the garlic is roasted, squeeze the cloves into the pot.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the milk or cream and shredded cheddar cheese. Heat until the cheese melts.
- Season with salt and pepper to taste and serve warm.
Notes
- For a dairy-free version, use plant-based cheese and milk.
- Add herbs like thyme or rosemary for extra flavor.
- Store leftovers in the refrigerator for up to three days.
- This soup can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
Keywords: roasted garlic, cheddar, cauliflower, soup, comfort food