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Roasted Garlic Cheddar Cauliflower Soup

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Creamy roasted cauliflower soup packed with flavor from a head of roasted garlic and sharp cheddar cheese. No cream or flour needed.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets (about 4–5 cups cauliflower florets)
  • 3 tablespoons olive oil, divided
  • Freshly ground salt and pepper
  • 1 head garlic
  • 1 medium yellow onion, diced
  • 4 cups vegetable broth (or chicken broth)
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 1 heaping cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 400°F. Add cauliflower florets to a baking sheet lined with parchment paper. Toss with 1-2 tablespoons olive oil, salt, and pepper.
  2. Prepare garlic by peeling and discarding outer papery layers of the whole head but leaving skins of individual cloves intact. Cut ¼ inch off the top of cloves to expose them.
  3. Place garlic head on the baking sheet with cauliflower. Roast until cauliflower is tender, about 25-30 minutes.
  4. In a large pot, cook diced onion and the remaining olive oil over medium heat until softened.
  5. Add roasted cauliflower, roasted garlic (squeeze cloves out of skins once cool), broth, salt, and pepper to a blender. Blend until smooth, about 1 minute.
  6. Return blended soup to the pot and heat over medium. Bring to a light simmer, then stir in cheddar cheese.
  7. Simmer for 10-15 minutes, taste and adjust seasoning as needed. Serve garnished with green onion and extra cheddar cheese.

Notes

Allow roasted garlic to cool enough to squeeze out easily. Serve with crusty toasted sourdough or favorite bread. You can adjust cheese quantity for cheesier flavor.

Nutrition

Find it online: https://www.receipster.com/cheddar-cauliflower-garlic-soup-3/

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