Cheddar Cauliflower and Roasted Garlic Soup
A delightful, creamy soup made with roasted garlic and sharp cheddar, perfect for chilly evenings or as a starter for gatherings.
Ingredients
Vegetables
- 1 large head Cauliflower, cut into tender florets Delivers a gentle sweetness and creamy texture.
- 1 bulb Garlic, roasted Infuses the soup with a rich, aromatic flavor.
- 1 medium Onion, diced Provides foundational savory flavor.
- 2 stalks Celery, chopped Adds a crisp texture and freshness.
Liquids
- 4 cups Vegetable Broth The base that combines all flavors.
- 1 cup Whole Milk Can substitute with unsweetened almond milk for a lighter option.
Cheese and Seasonings
- 1.5 cups Sharp Cheddar Cheese, shredded Provides a delightful tang and creaminess.
- 2 tablespoons Olive Oil Helps roast the vegetables.
- 1/4 teaspoon Smoked Paprika Adds subtle smokiness.
- 1/2 teaspoon Dried Thyme Complements the flavors beautifully.
- Salt to taste Salt & Pepper Enhances every note of the soup.
Garnish
- to taste Chopped Chives or Parsley Adds a fresh, vibrant touch.
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 sprinkle with salt and pepper.
- Roast both the garlic and cauliflower in the oven for about 25-30 minutes, until golden brown and tender.
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and chopped celery, sautéing until soft, about 5-7 minutes.
- Add the roasted cauliflower and squeeze in the roasted garlic.
- Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender, then return it to the pot.
- Stir in the milk, smoked paprika, dried thyme, and cheddar cheese until melted.
- Season with salt and pepper, serve hot, and garnish with chives or parsley.
Notes
For best results, choose fresh vegetables, don’t rush the roasting, and adjust texture according to preference. The soup can easily be frozen and stored for future meals.