Cheddar Cauliflower and Roasted Garlic Soup
A warm and comforting creamy soup that combines cheddar cheese with roasted garlic and cauliflower, perfect for chilly days.
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.
Notes
For a vegan version, use plant-based milk and replace the cheddar cheese with vegan cheese or nutritional yeast. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.