Cheddar Cauliflower and Roasted Garlic Soup is a warm and comforting dish that combines the rich flavors of cheddar cheese with the subtle sweetness of roasted garlic and cauliflower. This creamy soup is perfect for chilly days or when you simply want something cozy and satisfying.
Why Make This Recipe
This soup is not only delicious but also healthy. Cauliflower is a low-calorie vegetable packed with vitamins and minerals, while garlic offers numerous health benefits. Making this soup at home allows you to control the ingredients, ensuring a creamy texture without the unnecessary additives found in store-bought versions. Plus, it is quick and easy to prepare, making it ideal for weeknight dinners!
How to Make Cheddar Cauliflower and Roasted Garlic Soup
Here’s how to make this scrumptious Cheddar Cauliflower and Roasted Garlic Soup from scratch. Follow the simple steps and enjoy a bowl of comfort.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 bulb garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, chopped
- 4 cups vegetable broth
- 1 cup whole milk (or unsweetened almond milk)
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped chives or parsley (for garnish)
Directions:
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, and wrap it in foil.
- Spread the cauliflower florets on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper.
- Roast in the oven for 25-30 minutes until soft and slightly browned.
- In a large pot, heat a drizzle of olive oil over medium heat and add the diced onion and chopped celery. Cook until softened.
- Squeeze the roasted garlic out of its skin and add it to the pot along with the roasted cauliflower.
- Pour in the vegetable broth and simmer for 10 minutes.
- Puree the soup until smooth using an immersion blender or a regular blender, then return it to the pot.
- Stir in the milk, smoked paprika, thyme, and shredded cheddar cheese.
- Cook over low heat until the cheese is melted and the soup is creamy.
- Adjust the seasoning with salt and pepper, then ladle into bowls and garnish with chopped chives or parsley.
- Serve hot with crusty bread or crackers.
How to Serve Cheddar Cauliflower and Roasted Garlic Soup
Serve the soup hot, garnished with chopped chives or parsley for a pop of color. This soup pairs wonderfully with crusty bread or crispy crackers, making it a delightful meal or starter.
How to Store Cheddar Cauliflower and Roasted Garlic Soup
To store leftovers, let the soup cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat.
Tips to Make Cheddar Cauliflower and Roasted Garlic Soup
- For a bit more flavor, experiment with different cheese varieties or add a splash of hot sauce.
- If you prefer a chunkier soup, reserve some cauliflower florets before blending and add them back in after pureeing.
- You can also add other vegetables such as carrots or potatoes for extra nutrition and flavor.
Variation
For a vegan version, simply use plant-based milk and replace cheddar cheese with a vegan cheese or nutritional yeast to maintain a cheesy flavor.
FAQs
1. Can I use frozen cauliflower for this recipe?
Yes! Frozen cauliflower works well; just make sure to thaw and drain any excess moisture before roasting.
2. Is there a way to make this soup spicier?
Absolutely! You can add a pinch of red pepper flakes or a dash of hot sauce for some heat.
3. Can I make this soup ahead of time?
Yes, this soup is perfect for meal prep. Make it ahead and store it in the fridge or freezer until you are ready to enjoy!
Cheddar Cauliflower and Roasted Garlic Soup
Ingredients
Main ingredients
- 1 large head cauliflower, cut into florets
- 1 bulb garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, chopped
- 4 cups vegetable broth
- 1 cup whole milk (or unsweetened almond milk)
- 1.5 cups sharp cheddar cheese, shredded
- ¼ teaspoon smoked paprika
- ½ teaspoon dried thyme
- to taste Salt and pepper
- for garnish Chopped chives or parsley
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, and wrap it in foil.
- Spread the cauliflower florets on a baking sheet, drizzle with the remaining olive oil, and season with salt and pepper.
- Roast in the oven for 25-30 minutes until soft and slightly browned.
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat and add the diced onion and chopped celery. Cook until softened.
- Squeeze the roasted garlic out of its skin and add it to the pot along with the roasted cauliflower.
- Pour in the vegetable broth and simmer for 10 minutes.
- Puree the soup until smooth using an immersion blender or a regular blender, then return it to the pot.
- Stir in the milk, smoked paprika, thyme, and shredded cheddar cheese.
- Cook over low heat until the cheese is melted and the soup is creamy.
- Adjust the seasoning with salt and pepper, then ladle into bowls and garnish with chopped chives or parsley.
