Roasted Garlic Cheddar Cauliflower Soup
Creamy roasted cauliflower soup packed with flavor from roasted garlic, without cream.
Equipment
- baking sheet
- pot
- blender
Ingredients
- 1 large head cauliflower, cut into florets about 4-5 cups cauliflower florets
- 3 tablespoons olive oil divided
- Freshly ground salt and pepper
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth or sub chicken broth if not vegetarian
- ½ teaspoon salt plus more to taste
- Freshly ground black pepper
- 1 heaping cup shredded sharp cheddar cheese
- Sliced green onion & extra cheddar for garnish
- Croutons or toasted sourdough bread for dipping/serving
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Add cauliflower florets to the pan, drizzle with 1-2 tablespoons of olive oil and season with salt and pepper; toss to combine. Peel and discard the outer layers of the whole garlic head, leaving the skins of the cloves intact. Cut ¼ inch off the top of the cloves and drizzle with olive oil, then wrap in foil and place on the pan with the cauliflower. Roast for 30-35 minutes, flipping halfway through.
- In a pot, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté for 5-8 minutes until translucent.
- In a large blender, combine the onion, roasted cauliflower, roasted garlic, broth, salt, and pepper. Blend until smooth, then return to the pot and place over medium heat. Allow garlic to cool, then squeeze out the roasted garlic from its skin.
- Bring the 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 cheddar cheese.
Notes
For a creamier soup, substitute 1 cup milk for 1 cup broth, or use ½ cup half and half instead of ½ cup broth. To thicken, start with 3 cups of broth.
Nutrition
Serving: 1servingCalories: 268kcalCarbohydrates: 13.2gProtein: 9.8gFat: 20.6gSaturated Fat: 7gFiber: 2.8gSugar: 3.5g
Tried this recipe?Let us know how it was!