Description
Indulge in a bowl of pure, nourishing comfort with this Roasted Garlic Cheddar Cauliflower Soup. This velvety, vegetable-forward dish draws deep, savory flavors from caramelizing a whole head of cauliflower and garlic in the oven. Blended until smooth and finished with sharp cheddar, this soup offers a sophisticated, wholesome, and gluten-free meal that is perfect for cozy evenings at home. It is a brilliant way to enjoy seasonal produce with minimal effort and maximum flavor.
Ingredients
1 large head of cauliflower, cut into florets
1 whole head of garlic
3 tablespoons extra virgin olive oil
4 cups vegetable broth
1 cup sharp cheddar cheese, shredded
1/2 teaspoon Himalayan sea salt
1/2 teaspoon cracked black pepper
1/4 teaspoon smoked paprika
Instructions
Preheat oven to 400°F (200°C).
Toss cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Slice the top off the head of garlic to expose the cloves, drizzle with remaining oil, wrap in foil, and roast alongside the cauliflower for 30-40 minutes until golden and tender.
Squeeze the roasted garlic cloves from their skins into a large blender or pot.
Add the roasted cauliflower and vegetable broth to the garlic.
Blend until completely smooth and creamy.
Transfer to a pot over medium heat and stir in the shredded cheddar cheese until melted through.
Season with paprika and extra salt to taste before serving.
Notes
You can roast the vegetables ahead of time and keep them chilled in the refrigerator for up to 3 days. For a garnish, save a few small cauliflower florets and sprinkle with extra cheese and fresh herbs before serving.