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Cheddar Cauliflower Garlic Soup

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A creamy, comforting soup blending roasted cauliflower and garlic with sharp cheddar cheese for a rich, savory flavor.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cups vegetable or chicken broth
  • 1 cup milk or half-and-half
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper, to taste
  • Optional: 1/4 teaspoon cayenne pepper for heat
  • Optional: Fresh chives or parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss cauliflower florets and garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly browned.
  2. In a large pot, sauté diced onion in a bit of olive oil until translucent. Add roasted cauliflower and garlic, then pour in broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Use an immersion blender to puree the soup until smooth. Stir in milk or half-and-half and shredded cheddar cheese until melted and fully incorporated. Season with salt, pepper, and cayenne if desired. Serve hot, garnished with fresh herbs.

Notes

For a smoother texture, strain the soup after blending. Leftovers can be refrigerated for up to 3 days; reheat gently to prevent separation. For a vegan version, use plant-based cheese and milk alternatives.

Nutrition

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

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