Creamy, flavorful, and comforting, Cheddar Cauliflower and Roasted Garlic Soup is the perfect dish for chilly days or when you’re craving a warm bowl of deliciousness. This soup combines the nutty sweetness of roasted garlic, the earthiness of cauliflower, and the creamy richness of cheddar cheese to create a satisfying meal that’s as nutritious as it is tasty. Whether you’re serving it as a starter or enjoying it as a main course, this soup is sure to become a family favorite. Plus, it’s easy to make, packed with wholesome ingredients, and offers endless opportunities for customization. Let’s dive into the details!
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups low-sodium vegetable broth (or chicken broth for added flavor)
- 1 cup whole milk or heavy cream (for extra creaminess)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: Chopped parsley, croutons, or extra shredded cheese for garnish
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in aluminum foil, and place it on a baking sheet. Add the cauliflower florets to the baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until the garlic is soft and the cauliflower is golden and tender.
Step 2: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Step 3: Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted cauliflower. Stir to combine.
Step 4: Pour in the vegetable broth and add thyme and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
Step 5: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until creamy.
Step 6: Return the soup to the pot over low heat. Stir in the milk or cream and gradually add the shredded cheddar cheese, stirring constantly until the cheese is melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
Step 7: Serve hot, garnished with parsley, croutons, or extra cheese as desired.
Variations:
- Add Protein: Include cooked bacon bits, shredded chicken, or crumbled sausage for added texture and protein.
- Spicy Kick: Sprinkle in red pepper flakes or a dash of cayenne pepper for some heat.
- Low-Carb Option: Substitute the carrots with extra cauliflower to reduce the carb content.
- Herbal Twist: Use fresh basil or rosemary in place of thyme for a different flavor profile.
- Vegan Adaptation: Replace the milk with coconut milk and use a dairy-free cheese alternative.
Cooking Notes:
- Roasting the garlic and cauliflower is key to enhancing the flavor of this soup. Don’t skip this step!
- For an ultra-smooth texture, strain the soup through a fine mesh sieve after blending.
- Use high-quality cheddar cheese for the best flavor sharp cheddar works particularly well in this recipe.
Serving Suggestions:
- Serve the soup in a bread bowl for an indulgent presentation.
- Pair it with a fresh green salad or crusty bread for a complete meal.
- Top with crispy fried onions, toasted nuts, or a drizzle of truffle oil for a gourmet touch.
Tips:
- Make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or milk if it’s too thick.
- Freeze leftovers in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To prevent the cheese from clumping, shred it yourself from a block rather than using pre-shredded cheese.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutritional Information:
- Calories: 310 per serving
- Protein: 12g
- Sodium: 540mg
- Carbohydrates: 15g
- Fat: 22g
FAQs:
Q: Can I use frozen cauliflower instead of fresh?
A: Yes, frozen cauliflower works well. Simply roast it directly from frozen or sauté it with the other vegetables before blending.
Q: What’s the best way to store leftovers?
A: Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Q: Can I make this soup dairy-free?
A: Absolutely! Substitute the milk with coconut or almond milk and use a dairy-free cheese alternative.
Q: How do I thicken the soup further?
A: Add a small potato to the soup while it’s simmering, then blend it along with the cauliflower for extra thickness.
Q: Is this soup suitable for meal prep?
A: Yes, it reheats beautifully and is a great option for make-ahead lunches or dinners.
Conclusion:
Cheddar Cauliflower and Roasted Garlic Soup is a comforting and versatile dish that’s perfect for any occasion. Its rich, creamy texture and robust flavors make it a crowd-pleaser, while its simplicity and adaptability ensure it fits into various dietary preferences. Whether you’re looking for a quick weeknight dinner or a luxurious starter for a special meal, this soup delivers on all fronts. Try it today and enjoy the warmth and satisfaction it brings to your table!
Cheddar Cauliflower and Roasted Garlic Soup
- Total Time: 60 min
Ingredients
Ingredients:
- 1 large head of cauliflower, chopped into florets
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups low-sodium vegetable broth (or chicken broth for added flavor)
- 1 cup whole milk or heavy cream (for extra creaminess)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: Chopped parsley, croutons, or extra shredded cheese for garnish
Instructions
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap it in aluminum foil, and place it on a baking sheet. Add the cauliflower florets to the baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until the garlic is soft and the cauliflower is golden and tender.
Step 2: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
Step 3: Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted cauliflower. Stir to combine.
Step 4: Pour in the vegetable broth and add thyme and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
Step 5: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until creamy.
Step 6: Return the soup to the pot over low heat. Stir in the milk or cream and gradually add the shredded cheddar cheese, stirring constantly until the cheese is melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
Step 7: Serve hot, garnished with parsley, croutons, or extra cheese as desired.
Notes
- Roasting the garlic and cauliflower is key to enhancing the flavor of this soup. Don’t skip this step!
- For an ultra-smooth texture, strain the soup through a fine mesh sieve after blending.
- Use high-quality cheddar cheese for the best flavor sharp cheddar works particularly well in this recipe.
- Prep Time: 15 min
- Cook Time: 45 min
Nutrition
- Calories: 320
- Sodium: 540 mg
- Fat: 22 g
- Carbohydrates: 15 g
- Protein: 12 g