Description
A velvety and comforting soup made from roasted cauliflower and garlic, blended with sharp cheddar cheese for a rich flavor.
Ingredients
Scale
- 1 head of cauliflower
- 1 whole head of garlic
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Croutons or toasted sourdough for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the cauliflower: Cut it into florets and spread them out on a baking sheet.
- Prep the garlic: Slice the top off the head of garlic, drizzle it with olive oil, and wrap it in foil.
- Roast the cauliflower and wrapped garlic in the oven for about 25-30 minutes until they are golden and tender.
- Combine in a pot: In a large pot, mix the roasted cauliflower and the squeezed roasted garlic cloves along with the vegetable broth.
- Blend: Use an immersion blender to puree everything until smooth and creamy.
- Stir in cheese: Add the cheddar cheese, mixing gently until it melts into the soup.
- Season: Taste and season with salt and pepper as needed.
- Serve hot with croutons or toasted sourdough for that perfect finishing touch.
Notes
For added richness, drizzle with olive oil or sprinkle extra cheese before serving. This soup can also be stored for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: creamy soup, roasted cauliflower, winter recipes, vegetarian soup, comfort food