Welcome to your new favorite comfort food, Cheddar Cauliflower and Roasted Garlic Soup! This creamy, flavorful soup is the ultimate warming dish for chilly nights or rainy afternoons. Did you know that cauliflower was once dismissed as the lesser vegetable? However, with its delightful texture and ability to absorb flavors, it has swiftly made its way to the center stage of many kitchens! This recipe is not just a treat for your taste buds; it’s simple enough to whip up on a busy weeknight and adaptable for the whole family to enjoy. If you’ve liked our popular Broccoli Cheddar Soup, get ready to fall head over heels for this cozy creation. So grab your pots, put on your aprons, and let’s dive into this delicious experience!
What is Cheddar Cauliflower and Roasted Garlic Soup?
So, what exactly is this intriguing concoction called Cheddar Cauliflower and Roasted Garlic Soup? Imagine a silky blend of roasted garlic and luscious cheddar cheese paired with the subtle nuttiness of cauliflower. It’s like the perfect hug in a bowl! But really, who comes up with such a mouthful of a name? It’s almost like they were trying to make it sound fancy! Funny enough, they say, “The way to a man’s heart is through his stomach,” and this soup might just be the ticket. Are you ready to warm your heart (and stomach) with this delightful dish?
Why You’ll Love This
You’ll absolutely adore Cheddar Cauliflower and Roasted Garlic Soup for several compelling reasons! First, it boasts an irresistible creamy texture and savory flavor, thanks to the roasted garlic and sharp cheddar cheese. Second, making it at home can save you some serious bucks compared to those pricey restaurant soups—talk about a win-win! Finally, the addition of creamy almond milk or fresh herbs creates a unique twist that your taste buds will love. If you’re a fan of comforting recipes, you might also want to explore our classic Tomato Basil Soup for another cozy option. So why wait? Try making this delightful soup today!
How to Make
Quick Overview
Making Cheddar Cauliflower and Roasted Garlic Soup is as simple as it is rewarding! With just a handful of ingredients and a little bit of time (about 55 minutes total), you’ll have a bowl of deliciousness ready to devour. Its rich flavor and creamy texture make it a satisfying dish that you can easily whip up in no time, perfect for those busy weeknights or relaxing weekends.
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 bulb garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, chopped
- 4 cups vegetable broth
- 1 cup whole milk (or unsweetened almond milk for a lighter option)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped chives or parsley (for garnish)
Step-by-Step
- Roast the garlic and cauliflower: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap it in foil. Spread the cauliflower florets on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast both the garlic and cauliflower in the oven for 25-30 minutes, until the garlic is soft and the cauliflower is tender and slightly browned.
- Prepare the soup base: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and chopped celery, cooking until softened, about 5-7 minutes.
- Blend the soup: Squeeze the roasted garlic cloves from their skins and add them to the pot along with the roasted cauliflower. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to meld the flavors.
- Puree the soup: Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender in batches and blend until creamy. Return the soup to the pot.
- Add milk and cheese: Stir in the milk, smoked paprika, thyme, and shredded cheddar cheese. Cook over low heat, stirring until the cheese is melted and the soup is creamy. Adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with chopped chives or parsley. Enjoy it hot with crusty bread or crackers on the side!
What to Serve Cheddar Cauliflower and Roasted Garlic Soup With
This delightful soup pairs wonderfully with fresh, crusty bread or a simple side salad for a light meal. Consider serving it with a tangy Caesar salad for a burst of flavor or some garlic bread for that added comfort. If you’re feeling adventurous, a side of roasted vegetables or a crisp garden salad makes for a refreshing contrast.
Top Tips for Perfecting
- Substitutions: You can easily swap the whole milk for unsweetened almond milk or even cashew milk for a dairy-free version. Try experimenting with different cheeses, like Monterey Jack or Gruyere, for a unique twist.
- Roasting: Ensure the cauliflower is well-coated with olive oil for even roasting and flavor.
- Avoid Over-blending: For a bit of texture, pulse the immersion blender a few times instead of continuously blending.
Storing and Reheating Tips
Store any leftover Cheddar Cauliflower and Roasted Garlic Soup in an airtight container in the fridge for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. To reheat, simply thaw it overnight in the fridge and warm it on the stove over low heat, stirring occasionally until heated through, adding a splash of water or milk if it’s too thick.
FAQs
Can I use frozen cauliflower?
Absolutely! Just add it directly to the pot, and adjust cooking times as needed.
Can I make this soup ahead of time?
Yes! It tastes even better the next day as the flavors meld together.
Is this soup gluten-free?
Yes! The ingredients are gluten-free, making it perfect for those avoiding gluten.
Conclusion
Now that you have all the tips, tricks, and instructions, it’s time to make Cheddar Cauliflower and Roasted Garlic Soup a staple in your kitchen! This creamy delight is sure to warm your heart and fill your stomach, making it an easy go-to for cozy dinners. So, what are you waiting for? Gather your ingredients and start cooking today!
Ingredients
- 1 large head of cauliflower, cut into florets
- 1 bulb garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, chopped
- 4 cups vegetable broth
- 1 cup whole milk or unsweetened almond milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped chives or parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil. Spread cauliflower on a baking sheet, drizzle with remaining oil, season with salt and pepper.
- Roast garlic and cauliflower for 25–30 minutes until golden and tender.
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté onion and celery until soft, about 5–7 minutes.
- Add roasted cauliflower and squeeze in the roasted garlic. Pour in broth and bring to a simmer. Cook for 10 minutes.
- Blend soup using an immersion blender or regular blender until smooth. Return to pot.
- Stir in milk, paprika, thyme, and cheddar. Heat gently until cheese melts. Season with salt and pepper to taste.
- Serve hot, garnished with chives or parsley and crusty bread on the side.
Notes
Use dairy-free cheese and plant-based milk for a vegan option. This soup freezes well for up to 3 months. Reheat gently and stir in extra broth or milk if needed. You can also swap cheddar for Gruyere or Monterey Jack.