Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe
This Creamy Cheddar Cauliflower & Roasted Garlic Soup is a comforting and velvety dish featuring roasted garlic and cheddar cheese for rich flavor. Cauliflower florets are simmered until tender, blended to a smooth texture, and enriched with milk and sharp cheddar cheese for a luscious, satisfying soup perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Aromatics
- 1 head cauliflower, chopped into florets
- 1 bulb garlic, roasted
- 1 onion, diced
Liquids and Dairy
- 4 cups vegetable broth
- 1 cup milk or cream (for a richer soup)
Cheese and Oil
- 2 tablespoons olive oil
- 2 cups sharp cheddar cheese, shredded
Seasonings
- Salt and pepper, to taste
- Fresh chives or parsley, for garnish (optional)
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until the cloves are soft and caramelized. Let it cool slightly, then squeeze out the roasted garlic cloves and set aside.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
- Cook the Cauliflower: Add the chopped cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally to prevent sticking and to soften the cauliflower slightly.
- Add Broth and Garlic: Pour in the vegetable broth and add the roasted garlic cloves to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the cauliflower is fully tender.
- Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth before returning to the pot.
- Add Cheese and Milk: Reduce the heat to low, stir in the milk or cream gently, then gradually add the shredded cheddar cheese while stirring until the cheese has melted completely and the soup has a creamy consistency. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with fresh chives or parsley if desired. Enjoy it with crusty bread or crackers for a complete and comforting meal.
Notes
- Roasting the garlic intensifies its flavor and adds a sweet, caramelized depth to the soup.
- For a richer soup, use cream or whole milk instead of low-fat milk.
- You can substitute vegetable broth with chicken broth if you prefer a non-vegetarian version.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop to avoid curdling the cheese.
- Garnish with fresh herbs like chives or parsley to add a fresh contrast to the creamy soup.
- This soup freezes well; store in airtight containers and thaw overnight in the refrigerator before reheating.
Keywords: cauliflower soup, cheddar soup, roasted garlic soup, creamy soup, vegetarian soup, comforting soup
