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Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe

Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe
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★★★★★

4.7 from 10 reviews

This creamy cheddar cauliflower and roasted garlic soup is a comforting and flavorful dish perfect for any season. Roasting the garlic adds a subtle sweetness, while sharp cheddar cheese brings richness and depth. The soup is smooth and velvety, made with tender cauliflower and a touch of cream, making it an ideal appetizer or light meal.

Ingredients

Scale

Vegetables

  • 1 head cauliflower, chopped into florets
  • 1 bulb garlic, roasted
  • 1 onion, diced

Liquids

  • 4 cups vegetable broth
  • 1 cup milk or cream (for a richer soup)
  • 2 tablespoons olive oil

Dairy

  • 2 cups sharp cheddar cheese, shredded

Seasonings & Garnish

  • Salt and pepper, to taste
  • Fresh chives or parsley, for garnish (optional)

Instructions

  1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until the cloves are soft and caramelized. Allow it to cool slightly, then squeeze out the roasted garlic cloves and set aside.
  2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent and fragrant.
  3. Cook the Cauliflower: Add the chopped cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally to combine flavors and soften the cauliflower slightly.
  4. Add Broth and Garlic: Pour in the vegetable broth and add the roasted garlic cloves. Bring the mixture to a boil, then reduce the heat and simmer gently for 15-20 minutes until the cauliflower is tender and cooked through.
  5. Blend the Soup: Use an immersion blender to purée the soup directly in the pot until smooth and creamy. If using a countertop blender, carefully transfer the soup in batches and blend until smooth, then return it to the pot.
  6. Add Cheese and Milk: Reduce the heat to low and stir in the milk or cream gradually. Slowly add the shredded cheddar cheese, stirring continuously until it’s fully melted and the soup reaches a creamy consistency. Season with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Serve hot and enjoy a comforting bowl of cheesy cauliflower goodness.

Notes

  • For a richer taste, use heavy cream instead of milk.
  • To make it vegan, substitute the cheddar cheese with a plant-based cheese and use a non-dairy milk.
  • You can prepare the roasted garlic a day ahead and store it in the refrigerator.
  • To add some heat, sprinkle with a pinch of cayenne pepper or chili flakes before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on medium-low heat to avoid curdling the cheese.

Nutrition

Keywords: creamy cheddar cauliflower soup, roasted garlic soup, vegetarian soup, cheesy cauliflower soup, comfort food soup

Find it online: https://freshrecipehub.com/creamy-cheddar-cauliflower-and-roasted-garlic-soup-recipe/