Description
This creamy Cheddar Cauliflower and Roasted Garlic Soup combines the natural sweetness of roasted garlic with tender cauliflower florets and sharp cheddar cheese. It’s a comforting, flavorful soup perfect for chilly days, featuring a smooth texture and rich taste with a hint of nutmeg and fresh herbs.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium head of cauliflower, cut into florets
- 1 large head of garlic, roasted
- 1 medium onion, chopped
Liquids
- 3 cups vegetable or chicken broth
- 1 cup milk (or heavy cream)
Dairy & Fats
- 1 ½ cups sharp cheddar cheese, shredded
- 1 tbsp olive oil
- 1 tbsp butter (optional)
Spices & Garnish
- ¼ tsp ground nutmeg (optional)
- Salt and pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap the head tightly in foil, and roast for 30-40 minutes until soft and caramelized. Let cool slightly, then squeeze out the roasted garlic cloves from their skins.
- Prepare the Cauliflower and Onion: While the garlic roasts, chop the onion and cut the cauliflower into florets. This helps streamline the cooking process once the garlic is ready.
- Sauté the Onion and Cauliflower: In a large pot, heat the optional butter and a bit of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the cauliflower florets and sauté for another 5 minutes until slightly tender.
- Add Broth and Simmer: Pour in the vegetable or chicken broth, then add the roasted garlic cloves by squeezing them into the pot. Bring everything to a boil, reduce to a simmer, cover, and cook for 15-20 minutes until the cauliflower is very tender.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
- Add Dairy and Season: Stir in the milk (or heavy cream) to enrich the soup, then add the shredded sharp cheddar cheese. Continue stirring over low heat until the cheese has melted and the soup is hot but not boiling. Add the ground nutmeg if using, and season with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley or chives for a burst of color and fresh flavor. Enjoy warm.
Notes
- Roasting the garlic mellows its flavor and adds natural sweetness that complements the cauliflower and cheddar.
- For a richer soup, substitute milk with heavy cream.
- You can make this soup vegetarian by using vegetable broth instead of chicken broth.
- Adjust seasoning carefully after adding cheese, as cheddar can be salty.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make the soup vegan, substitute cheddar with vegan cheese and use plant-based milk and broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
