Name: Cheddar Cauliflower and Roasted Soup Garlic
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 medium head of cauliflower, chopped into florets; 1 bulb of garlic, separated into cloves (with skins on); 1 tablespoon olive oil; 1 medium onion, diced; 3 cups vegetable broth (or chicken broth for a richer flavor); 2 cups whole milk (or cream for a richer, thicker texture); 2 cups sharp cheddar cheese, grated; 1 teaspoon dried thyme (optional, for extra flavor); Salt and pepper, to taste; 1 tablespoon butter (optional, for extra richness); 1 tablespoon fresh parsley (optional, for garnish)

Cheddar Cauliflower and Roasted Garlic Soup is a hearty, creamy, and flavorful dish that combines the rich taste of sharp cheddar cheese with the smooth texture of cauliflower and the deep, savory flavor of roasted garlic. This soup is the perfect comfort food for chilly weather, providing warmth and satisfaction in every spoonful. It’s also a great way to enjoy the health benefits of cauliflower, which is a low-carb, nutrient-dense vegetable packed with vitamins and minerals. The roasted garlic adds a sweet, mellow flavor that complements the tangy cheddar cheese, creating a balanced and delicious soup that’s easy to make and hard to resist.

This soup is not only comforting but also versatile enough to be served as a light lunch or a filling dinner. It can be made in advance and stored for easy meal prep, making it a perfect option for busy days.

Ingredients:

1 medium head of cauliflower, chopped into florets
1 bulb of garlic, separated into cloves (with skins on)
1 tablespoon olive oil
1 medium onion, diced
3 cups vegetable broth (or chicken broth for a richer flavor)
2 cups whole milk (or cream for a richer, thicker texture)
2 cups sharp cheddar cheese, grated
1 teaspoon dried thyme (optional, for extra flavor)
Salt and pepper, to taste
1 tablespoon butter (optional, for extra richness)
1 tablespoon fresh parsley (optional, for garnish)

Preparation:

Step 1: Prepare the garlic and cauliflower

Preheat the oven to 400°F (200°C).
Take the garlic cloves, leaving the skins on, and drizzle with olive oil. Wrap them in a piece of aluminum foil.
Arrange the cauliflower florets on a baking sheet, drizzle with olive oil, and toss them to coat evenly. Season with a pinch of salt and pepper.
Roast the garlic and cauliflower in the oven for about 25-30 minutes, or until the cauliflower is tender and lightly browned, and the garlic is soft.

Step 2: Cook the onion

While the garlic and cauliflower are roasting, heat the tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent.

Step 3: Add the roasted cauliflower and garlic

Once the garlic and cauliflower are done roasting, add the cauliflower florets to the pot with the cooked onions.
Squeeze the roasted garlic out of its skins and add it to the pot as well.
Stir to combine all the ingredients.

Step 4: Add the broth and milk

Pour in the vegetable broth and milk. Bring the mixture to a gentle simmer over medium heat.
Let it cook for 10-15 minutes, allowing the flavors to meld together.

Step 5: Blend the soup

Use an immersion blender to carefully puree the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can also transfer the soup in batches to a regular blender.
Once blended, return the soup to the pot (if needed) and heat it over low heat.

Step 6: Add the cheese

Stir in the grated sharp cheddar cheese and continue to stir until it’s fully melted and incorporated into the soup. Adjust seasoning with salt and pepper to taste.

Variation:

Vegan Version: Replace the milk and cheese with plant-based alternatives, such as almond milk and dairy-free cheddar cheese. You can also use nutritional yeast to add a cheesy flavor without dairy.
Add-ins: For added texture and flavor, you can incorporate cooked bacon crumbles, sautéed mushrooms, or a handful of spinach to the soup.
Spices and Herbs: If you prefer a little heat, you can add a pinch of red pepper flakes or cayenne pepper. Fresh herbs like rosemary or thyme can also be used for a more aromatic soup.

Cooking Notes:

Roasting Garlic: Roasting the garlic before adding it to the soup gives it a mild, sweet flavor, which is key to achieving the smooth, rich taste in the soup. Do not skip this step, as raw garlic may overpower the other ingredients.
Texture: If you prefer a chunkier soup, you can blend only part of the mixture, leaving some cauliflower pieces intact for added texture.
Broth Choice: Vegetable broth is a great option for a vegetarian version of the soup, but using chicken broth will give the soup a richer, more robust flavor.
Cheese Options: While sharp cheddar gives this soup a great flavor, you can experiment with other cheeses like Gruyère, Monterey Jack, or even a smoked cheese for a different twist.

Serving Suggestions:

Serve the Cheddar Cauliflower and Roasted Garlic Soup with a slice of crusty bread, a warm baguette, or a grilled cheese sandwich on the side for a comforting meal.
Garnish with fresh parsley or a sprinkle of extra grated cheese for a bit of color and extra flavor.
Pair with a light salad, like a mixed green salad with a tangy vinaigrette, to balance out the richness of the soup.

Tips:

Smoothness: For an extra silky texture, strain the soup through a fine mesh sieve after blending to remove any residual cauliflower bits.
Freezing: This soup freezes well. To freeze, let the soup cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat on the stove or in the microwave when ready to eat.
Adjust Creaminess: If you want a thicker consistency, add more cheese or use less broth. If you prefer a lighter soup, you can substitute some of the cream with more milk or a splash of vegetable broth.

Prep Time: 10 minutes (for chopping and prepping ingredients)

Cooking Time: 40 minutes (including roasting and simmering)

Total Time: 50 minutes

Nutritional Information (per serving, assuming 4 servings):

Calories: 280
Protein: 12g
Sodium: 600mg
Total Fat: 20g
- Saturated Fat: 9g
Carbohydrates: 22g
- Fiber: 5g
- Sugar: 7g

FAQs:

1. Can I make this soup in advance? Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it on the stove before serving.

2. Can I use frozen cauliflower instead of fresh? Yes, frozen cauliflower works well in this recipe. You can skip the roasting step and simply simmer the frozen cauliflower in the broth until tender before blending.

3. Can I substitute the cheddar cheese with another type of cheese? Yes, you can substitute cheddar with other cheeses like Monterey Jack, Gruyère, or even a combination of cheeses for a different flavor profile.

4. How do I make this soup spicier? If you like heat, add a pinch of red pepper flakes, cayenne pepper, or a chopped jalapeño to the soup as it cooks.

Conclusion:

Cheddar Cauliflower and Roasted Garlic Soup is a comforting, creamy bowl of goodness that combines simple ingredients in a way that creates a depth of flavor. The roasted garlic adds a subtle sweetness that balances the sharpness of the cheddar cheese, while the cauliflower contributes to the smooth, velvety texture of the soup. Whether you enjoy it as a light lunch or a hearty dinner, this soup is a perfect choice to warm you up and satisfy your cravings. Its versatility and ease of preparation make it a go-to recipe for busy weeknights or meal prep for the week ahead. Enjoy!

Cheddar Cauliflower and Roasted Soup Garlic

Author: Imili Johnson
Total Time: 50 min

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