Description
Roasted garlic cheddar cauliflower soup brings creamy comfort with its rich, velvety texture and deep flavor profile. Warm cheese notes and caramelized garlic elevate this classic soup, inviting you to savor each spoonful of hearty, wholesome goodness.
Ingredients
Scale
Main Ingredients:
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or chicken broth)
Cheese and Seasonings:
- 1 heaping cup shredded sharp cheddar cheese
- 0.5 teaspoon salt, plus more to taste
- Freshly ground black pepper
- Freshly ground salt
Oil and Garnish:
- 3 tablespoons olive oil, divided
- Sliced green onion
- Extra cheddar cheese
- Croutons or toasted sourdough bread (or bread of choice)
Instructions
- Prepare a baking sheet with parchment paper and heat the oven to 400°F, creating an ideal roasting environment for the cauliflower and garlic.
- Distribute cauliflower florets across the prepared sheet, ensuring each piece receives a light coating of olive oil and a generous sprinkle of salt and pepper for enhanced flavor.
- Carefully remove the outer layers of the garlic head, exposing the individual cloves while keeping their protective skin intact. Slice the top quarter-inch off the garlic to reveal the aromatic cloves.
- Wrap the garlic head in aluminum foil, drizzling with olive oil to promote caramelization, and place alongside the seasoned cauliflower on the baking sheet.
- Roast the vegetables for 30-35 minutes, rotating midway to ensure even golden-brown coloration and deep, rich flavor development.
- Meanwhile, sauté diced onions in a pot with olive oil, cooking until they become translucent and release their sweet, mellow essence.
- Transfer the roasted cauliflower and softened garlic cloves to a blender, combining with the sautéed onions, broth, salt, and pepper. Blend until achieving a smooth, creamy consistency.
- Return the blended mixture to the pot, bringing it to a gentle simmer and gradually incorporating shredded cheddar cheese until completely melted and integrated.
- Allow the soup to simmer for an additional 10-15 minutes, allowing the flavors to meld and intensify. Taste and adjust seasonings as needed.
- Serve the soup in warm bowls, garnishing with finely sliced green onions and an extra sprinkle of cheddar cheese. Accompany with crusty sourdough bread for a complete, comforting meal.
Notes
- Roasting transforms cauliflower and garlic, intensifying their natural sweetness and creating deeper, more complex flavor profiles.
- Blending the entire mixture creates an ultra-smooth, creamy texture without requiring heavy cream or additional thickeners.
- High-quality sharp cheddar cheese provides rich, tangy depth that perfectly complements the subtle roasted vegetable notes.
- Cooking the onions until translucent develops a subtle sweetness that enhances the overall soup’s balanced flavor foundation.
- Customize your soup by adjusting cheese quantity or trying different cheese varieties like gruyère or parmesan for unique taste experiences.
- Leftover soup stores beautifully in refrigerator for 3-4 days, with flavors continuing to meld and develop over time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 285
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 30 mg