Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting blend of caramelized roasted cauliflower and garlic combined with sharp cheddar cheese. Perfectly seasoned and garnished with green onions and extra cheddar, it pairs wonderfully with crusty sourdough bread for a satisfying meal that’s both hearty and flavorful.
Ingredients
Scale
Main Ingredients
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or chicken broth if not vegetarian)
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 heaping cup shredded sharp cheddar cheese
To Garnish
- Sliced green onion
- Extra shredded sharp cheddar cheese
- Croutons or toasted sourdough bread or bread of choice for dipping/serving
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for roasting.
- Roast Cauliflower and Garlic: Toss cauliflower florets with 1-2 tablespoons olive oil, generously season with salt and pepper, and spread on the baking sheet. Peel the outer layers of the whole garlic head, leaving cloves intact, then cut ¼ inch off the top to expose cloves. Drizzle garlic with olive oil, wrap loosely in foil, and place on the baking sheet with cauliflower. Roast for 30-35 minutes, flipping halfway through, until golden and caramelized.
- Sauté Onion: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5-8 minutes until translucent and fragrant.
- Blend the Soup: Once roasted, allow the garlic to cool slightly, then squeeze the softened garlic cloves out of their skins. In a large blender, combine the sautéed onion, roasted cauliflower, garlic, broth, salt, and pepper. Blend until smooth, approximately 1 minute, then transfer back to the pot.
- Simmer and Add Cheese: Heat the blended soup over medium heat, bringing it to a gentle simmer. Stir in shredded cheddar cheese until melted and incorporated. Simmer for an additional 10-15 minutes to meld flavors. Taste and adjust seasonings if necessary.
- Serve and Garnish: Ladle soup into bowls and garnish with sliced green onions and extra cheddar cheese. Serve alongside croutons, toasted sourdough, or your preferred bread for dipping.
Notes
- For creamier soup, substitute 1 cup of the broth with milk.
- For a richer texture, replace ½ cup of broth with half-and-half or heavy cream.
- You can use chicken broth if not keeping the soup vegetarian.
- Ensure garlic is cooled before squeezing to avoid burns.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 35 mg
