Roasted garlic cheddar cauliflower soup recipe
When I first made this soup, I couldn’t believe how rich and creamy it turned out! The roasted garlic and cheddar melted perfectly into the roasted cauliflower, creating the ultimate comforting dish. I love how this recipe combines bold flavors with wholesome ingredients.
Ingredients
- 1 head of cauliflower chopped into florets
- 1 whole garlic bulb
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion chopped
- 3 cups chicken or vegetable broth
- 2 cups milk whole or 2%
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Cut off the top of the garlic bulb to expose the cloves. Drizzle with olive oil, wrap it in foil, and roast at 400°F (200°C) for about 30 minutes. You’ll know it’s ready when the cloves are golden and soft. Once cooled, squeeze out the roasted garlic paste.
- Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper before roasting in the same oven for 20-25 minutes. The florets should be tender with lightly browned edges.
- Melt butter in a large pot over medium heat. Add the chopped onion and sauté until softened and aromatic, about 5 minutes. This forms the savory base of your soup.
- Add the roasted garlic, cauliflower, and broth to the pot. Bring everything to a gentle simmer for 10-15 minutes to allow the flavors to meld. Use an immersion blender (or transfer to a blender) to puree until smooth.
- Lower the heat and stir in the milk and shredded cheddar cheese. Cook gently, stirring frequently, until the cheese has fully melted and the soup is creamy. Taste and adjust seasoning with salt and pepper.
Notes
- Take Your Time Roasting: Roasting garlic and cauliflower properly ensures rich, nutty flavors.
- Low Heat for Cheese: Avoid high heat when melting the cheese to prevent it from separating.
- Adjust Texture: Add a splash of milk or broth if you prefer a thinner soup.
- Season Carefully: Taste as you go when adding salt to keep the flavors balanced.