Cheddar Cauliflower and Roasted Garlic Soup
A velvety soup of roasted cauliflower and garlic blended with sharp cheddar and finished with fresh chives.
Equipment
- Rimmed Baking Sheet
- Large pot
- Immersion blender
- Aluminum foil
Ingredients
Main Ingredients
- 1 large head cauliflower cut into florets, about 6 cups
- 1 garlic bulb top sliced off
- 3 tbsp olive oil divided
- 1 medium onion diced
- 2 celery stalks chopped
- 4 cup low sodium vegetable broth
- 1 cup whole milk
- 1 ½ cup sharp cheddar cheese freshly shredded from a block
- ¼ tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped chives for garnish
Instructions
Cooking
- Roast the vegetables. Heat the oven to 400 degrees F, then roast the oiled cauliflower and a foil wrapped garlic bulb on a rimmed sheet for 30 to 35 minutes until golden and soft.
- Soften the aromatics. Cook the onion and celery in the remaining oil for 5 to 7 minutes until soft, then squeeze in the garlic.
- Simmer. Add the cauliflower and broth, simmer for 10 minutes, then blend until completely smooth.
- Add the dairy. Stir in the milk, paprika, and thyme over low heat without boiling.
- Melt the cheese. Stir in the cheddar a handful at a time, season with salt and pepper, and serve topped with chives.
Notes
Substitutions: Use low sodium chicken broth in place of vegetable broth. Plant based milk works if you prefer to skip dairy.
Tips: Shred the cheddar from a block and keep the heat low so the soup stays smooth.
Storage: Refrigerate for up to 3 days and reheat gently to 165 degrees F.