Cheddar Cauliflower and Roasted Garlic Soup
This creamy, flavorful soup is the ultimate warming dish for chilly nights or rainy afternoons.
Servings: 4 servings
Calories: 310kcal
Equipment
- Oven
- Large Pot
- Immersion Blender
- Baking Sheet
- Foil
Ingredients
Vegetables
- 1 large head Cauliflower Cut into florets
- 1 bulb Garlic
Fats
- 2 tablespoons Olive Oil
Aromatics
- 1 medium Onion Diced
- 2 stalks Celery Chopped
Broth
- 4 cups Vegetable Broth
Dairy
- 1 cup Whole Milk Or unsweetened almond milk for a lighter option
- 1.5 cups Sharp Cheddar Cheese Shredded
Spices
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
Seasoning
- Salt To taste
- Pepper To taste
Garnish
- 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.
Nutrition
Calories: 310kcal | Fat: 21g