Description
This creamy roasted garlic cheddar cauliflower soup combines the rich, caramelized flavors of roasted cauliflower and garlic with sharp melted cheddar cheese for a comforting, flavorful meal. It is made without cream, relying on the natural creaminess of blended cauliflower, making it a delicious, gluten-free, vegetarian option perfect for lunch or dinner. Serve it with crusty toasted sourdough or croutons for an extra satisfying touch.
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 heaping cup shredded sharp cheddar cheese
To Garnish
- Sliced green onion
- Extra shredded sharp cheddar cheese
- Croutons or toasted sourdough bread (or bread of choice) for dipping/serving
Instructions
- Preheat and prepare for roasting: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Roast cauliflower and garlic: Place the cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons of olive oil, then season generously with salt and freshly ground pepper. Toss to coat evenly. For the garlic, peel away the outer papery layers but keep the skins on the individual cloves intact. Trim about ¼ inch off the top to expose the cloves, drizzle with olive oil, and wrap loosely in foil. Place the foil-wrapped garlic on the same baking sheet with the cauliflower. Roast both for 30-35 minutes, flipping the cauliflower halfway through, until the cauliflower is golden and caramelized.
- Sauté the onion: While the cauliflower and garlic roast, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and cook for 5-8 minutes until translucent and softened, stirring occasionally to avoid browning.
- Blend the soup base: Once the roasted garlic is cool enough to handle, squeeze the softened garlic cloves out of their skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, ½ teaspoon salt, and freshly ground black pepper. Blend until completely smooth, about one minute. Pour the blended soup back into the pot.
- Simmer and add cheese: Place the pot over medium heat and bring the soup to a light simmer. Stir in the shredded sharp cheddar cheese until melted and incorporated. Continue to simmer gently for 10-15 minutes to let flavors meld. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and garnish: Ladle the hot soup into bowls and garnish with sliced green onion and extra shredded cheddar cheese. Serve alongside crusty toasted sourdough or your preferred bread for dipping.
Notes
- For creamier soup, substitute 1 cup of the broth with milk, or add ½ cup half and half or heavy cream for a richer texture.
- If you prefer a thicker consistency, reduce the broth amount to 3 cups instead of 4.
- Use chicken broth if not adhering to a vegetarian diet for added flavor.
- Roasting garlic and cauliflower together enhances their natural sweetness and depth of flavor.
- Adjust seasoning gradually to suit your taste preference.
