Roasted Garlic Cheddar Cauliflower Soup Recipe

Roasted Garlic Cheddar Cauliflower Soup Recipe

Alright, soup lovers, this Roasted Garlic Cheddar Cauliflower Soup is about to be your new go-to comfort food. Imagine roasted cauliflower, garlic, and sharp cheddar cheese coming together in a creamy, cozy bowl of goodness. I made this on a chilly evening, and trust me, every spoonful felt like a warm hug. And hey, it’s healthy-ish because…cauliflower, right? Let’s dive in!

Why You’ll Love This Recipe

• Rich & Creamy: The sharp cheddar and roasted garlic bring all the richness without the guilt.
• Roasting Magic: Roasting the cauliflower and garlic gives this soup a deep, caramelized flavor.
• Perfect for Dipping: Grab some crusty bread because you’ll want to soak up every last drop.

Ingredients

• Cauliflower: 1 large head, cut into florets (about 4-5 cups).
• Olive Oil: 3 tablespoons, divided for roasting and sautéing.
• Salt & Pepper: Freshly ground to taste.
• Garlic: 1 whole head for that roasted garlic flavor.
• Yellow Onion: 1 medium, diced.
• Vegetable Broth: 4 cups (or swap for chicken broth if you prefer).
• Shredded Cheddar Cheese: 1 heaping cup of sharp cheddar.
• Garnishes: Sliced green onion, extra cheddar cheese, croutons, or toasted sourdough bread.

Variations

• Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne for a little heat.
• Creamy Dream: Stir in a splash of heavy cream or coconut milk at the end for an extra layer of creaminess.
• Vegan Option: Use dairy-free cheddar and a plant-based broth to make this vegan.

How to Make the Recipe

1. Preheat the Oven

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Time to get that cauliflower nice and golden!

2. Roast the Cauliflower and Garlic

Toss the cauliflower florets on the prepared baking sheet with 1-2 tablespoons of olive oil, salt, and pepper. Give them a good mix to coat evenly. Now for the garlic—peel away the outer layers but leave the cloves in their skins. Cut the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap it loosely in foil. Place the garlic on the baking sheet with the cauliflower and roast for 30-35 minutes, flipping the cauliflower halfway through. You want them caramelized and delicious.

3. Sauté the Onion

While the cauliflower is getting its roast on, heat the remaining tablespoon of olive oil in a pot over medium heat. Toss in the diced onion and sauté for 5-8 minutes until it’s translucent and smells heavenly.

4. Blend the Soup

Now comes the fun part—blend it all up! In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic (just squeeze the garlic cloves out of their skins), and vegetable broth. Add salt and pepper, and blend until smooth. It’s going to look creamy and amazing already.

5. Simmer and Add Cheese

Pour your blended mixture back into the pot and bring it to a gentle simmer over medium heat. Stir in that heaping cup of shredded cheddar cheese, and let it melt into the soup. Simmer for 10-15 minutes, giving it a stir every now and then. Taste and adjust the seasoning as needed—this is your masterpiece, after all.

6. Serve

Ladle the soup into bowls, top with sliced green onions and extra cheddar for a little pizzazz. Serve it alongside some crusty sourdough bread, because let’s be real, you’re going to want to dip.

How to Serve

• With Bread: Crusty sourdough or even a garlic bread twist is perfect for dunking.
• With a Salad: Pair it with a light green salad to balance out the richness.
• For Lunch or Dinner: This soup works any time of day—just make sure you’re ready for seconds!

Make Ahead

• Fridge: Store leftover soup in the fridge for up to 4 days. It reheats beautifully!
• Freezer: You can freeze the soup for up to 3 months. Just thaw and reheat when you’re craving something cozy.

FAQs

Can I use frozen cauliflower?
Totally! If you’re in a pinch, frozen cauliflower works just fine. Just roast it straight from frozen—no need to thaw.

Do I have to use cheddar cheese?
Nope! Feel free to use any melty cheese you like—Gruyère, Monterey Jack, or even a smoked cheese would be delicious.

How can I make this even creamier?
Stir in a little heavy cream or coconut milk right before serving. It’ll take the creaminess to a whole new level.

This Roasted Garlic Cheddar Cauliflower Soup is everything you want in a comforting bowl of soup—creamy, cheesy, and packed with flavor. Whip it up, grab a spoon, and dive in!

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