Roasted Garlic Cheddar Cauliflower Soup
User Reviews
5
Roasted Garlic Cheddar Cauliflower Soup
Description
Roasted Garlic Cheddar Cauliflower Soup begins by roasting cauliflower florets and a whole head of garlic until golden and caramelized. The roasted vegetables impart a deep, sweet flavor to the soup. Sautéed onions add a mild aromatic base.
The soup is blended until smooth, then finished with sharp cheddar cheese that melts into the warm base, enriching the texture and taste. The seasoning with salt and freshly ground pepper balances the flavor.
This soup is traditionally garnished with sliced green onions, additional cheddar, and toasted croutons or sourdough bread for dipping. Its rustic qualities make it suitable as a starter or a light meal.
Notes suggest variations for creaminess by substituting part of the broth with milk or cream, and to adjust thickness by altering broth volume. These options help customize based on preference.
Ingredients
- 1 cauliflower large head, cut into florets (about 4-5 cups
- 3 tablespoons olive oil divided
- salt freshly ground
- black pepper freshly ground
- 1 garlic head
- 1 yellow onion medium, diced
- 4 cups vegetable broth or chicken broth if not vegetarian
- ½ teaspoon salt plus more to taste
- black pepper freshly ground
- 1 cheddar cheese sharp, shredded, heaping cup
- TO GARNISH:
- green onion sliced green onion and extra cheddar on top
- cheddar cheese sliced green onion and extra cheddar on top
- croutons toasted, or bread of choice for dipping/serving
- sourdough bread toasted, or bread of choice for dipping/serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cook the veggies: Add cauliflower florets to the pan, drizzle with 1-2 tablespoons of olive oil and season generously with salt and pepper; toss to combine. For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed. Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on the pan with the cauliflower. Roast cauliflower and garlic for 30-35 minutes, flipping halfway through, until cauliflower is nice and golden and caramelized.
- Cook the onion: While the cauliflower is cooking, add 1 tablespoon olive oil to a pot and place over medium heat. Once oil is hot, add in diced onion and saute for 5-8 minutes until onion is translucent.
- Blend the soup: In a large blender add the onion, roasted cauliflower, roasted garlic, broth, salt and pepper. Blend until smooth, about 1 minute, then add back to the pot and place over medium heat. Tip for the garlic: allow it to cool enough to touch then simply squeeze out the roasted garlic from the skin.
- Finish it off: Bring soup to a light simmer, then stir in the cheddar cheese. Simmer for 10-15 minutes, taste and adjust seasonings as necessary. Garnish with green onion and extra grated sharp cheddar cheese. Serve with crusty toasted sourdough or your favorite bread of choice. Serves 4.
Notes
- For a creamier texture, substitute 1 cup of broth with milk or add ½ cup half and half or heavy cream for richness.
- Begin with 3 cups of broth if you prefer thicker soup and adjust as needed.
- Garnish with sliced green onions, extra cheddar, and toasted croutons or bread for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 268cal | 13% |
| Carbohydrates | 13.2g | 4% |
| Protein | 9.8g | 20% |
| Fat | 20.6g | 32% |
| Saturated Fat | 7g | 35% |
| Fiber | 2.8g | 11% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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