Description
Indulge in the comforting flavors of this rich and creamy Cheddar Cauliflower and Roasted Garlic Soup. Roasted garlic adds a depth of flavor to this velvety soup, while sharp cheddar cheese brings a satisfying cheesiness to every spoonful.
Ingredients
Scale
Cauliflower:
- 1 large head cauliflower (cut into florets)
Roasted Garlic:
- 1 whole head garlic
- 2 tablespoons olive oil
Soup Base:
- 1 medium onion (chopped)
- 3 tablespoons unsalted butter
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
Garnish:
- Chopped chives or green onions for garnish
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C). Roast garlic wrapped in foil for 35–40 minutes until soft and caramelize.
- Prepare Cauliflower: Toss cauliflower florets with olive oil and roast for 25–30 minutes until golden and tender.
- Sauté Onion: In a pot, sauté onion in butter until softened.
- Make the Base: Add roasted garlic and cauliflower to the pot, sprinkle in flour, and cook to form a roux. Gradually whisk in broth, then stir in milk and cream. Simmer, then puree the soup.
- Finish the Soup: Stir in smoked paprika, salt, and pepper. Gradually add cheddar cheese until melted and creamy. Adjust seasoning.
- Serve: Garnish with chives or green onions and serve hot.
Notes
- For a lighter version, replace heavy cream with more milk or use half-and-half.
- Enhance cheddar flavor with a pinch of cayenne pepper or mustard powder.
- Pair with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
