Description
A quick and delicious recipe that’s perfect for a family dinner. Easy to prepare and packed with flavor, this roasted garlic cheddar cauliflower soup is sure to be a hit with everyone.
Ingredients
- 2 pounds cauliflower, cut into florets
- 1 whole bulb of garlic (peel the outer layers and slice off the top before roasting)
- 2 tablespoons olive oil (divided; for roasting garlic and sautéing onion)
- 1 medium onion, diced
- 4 cups vegetable broth (adjust the thickness of the soup as desired)
- 1 cup sharp cheddar cheese, shredded (about 4 ounces; can substitute for vegan option)
- 1 cup milk (dairy or dairy-free alternative)
- Salt, to taste
- Pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Peel the outer layers of the garlic bulb and slice off the top to expose the individual cloves. Wrap the garlic bulb in aluminum foil with a drizzle of olive oil. Bake in the preheated oven for about 30-35 minutes until soft and caramelized.
3. While the garlic is roasting, in a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
4. Add the cauliflower florets to the pot and stir to combine. Cook for an additional 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the cauliflower is tender.
6. Remove the garlic from the oven and let it cool slightly. Squeeze the roasted garlic cloves into the pot with the cauliflower.
7. Using an immersion blender, blend the soup until smooth. If using a countertop blender, carefully transfer the soup in batches and blend until creamy.
8. Return the blended soup to the pot over low heat. Stir in the shredded cheddar cheese and milk, mixing until the cheese is melted and incorporated. Season with salt and pepper to taste.
9. Serve hot in bowls, garnished with chopped chives or parsley if desired.
Notes
For a vegan option, substitute the cheddar cheese with a dairy-free cheese alternative and use a plant-based milk. Feel free to adjust the thickness of the soup by adding more or less broth, depending on your preference. This soup can be stored in the refrigerator for up to three days or frozen for longer storage.