Roasted Garlic Cheddar Cauliflower Soup 🧄🧀
Get ready to cozy up with a bowl of creamy, comforting Roasted Garlic Cheddar Cauliflower Soup! This recipe is the perfect blend of rich flavors and wholesome ingredients, making it a satisfying meal for any day of the week. Whether you’re a soup lover or just looking for a way to enjoy more vegetables, this dish is sure to become a favorite.
Ingredients:
- 1 large head cauliflower, cut into florets (about 4-5 cups)
- 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 🧀
To garnish:
- Sliced green onion 🧅
- Extra cheddar on top 🧀
- Croutons or toasted sourdough bread/bread of choice for dipping/serving 🥖
Instructions:
1️⃣ Preheat and Prep:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2️⃣ Cook the Veggies:
Spread the cauliflower florets on the prepared baking sheet. Drizzle with 1-2 tablespoons of olive oil and season generously with freshly ground salt and pepper. Toss to coat evenly.
3️⃣ Prepare the Garlic:
Peel off the outer papery layers of the garlic head, but leave the skins intact on the individual cloves. Cut about ¼ inch off the top of the cloves to expose them. Place the garlic on a medium piece of foil, drizzle with a little olive oil, and wrap loosely. Place the foil-wrapped garlic on the baking sheet with the cauliflower.
4️⃣ Roast the Veggies:
Roast the cauliflower and garlic for 30-35 minutes, flipping the cauliflower halfway through, until the florets are golden brown and caramelized.
5️⃣ Sauté the Onion:
While the cauliflower and garlic are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-8 minutes, or until the onion becomes translucent and fragrant.
6️⃣ Blend the Soup:
Once the veggies are roasted, transfer the sautéed onion, roasted cauliflower, roasted garlic (squeezed out of their skins), broth, salt, and pepper to a blender. Blend until smooth, about 1 minute. Pour the soup back into the pot.
7️⃣ Finish the Soup:
Bring the blended soup to a light simmer over medium heat. Stir in the shredded cheddar cheese until melted and well incorporated. Let the soup simmer for 10-15 minutes, tasting and adjusting the seasonings as needed.
8️⃣ Serve and Enjoy:
Ladle the soup into bowls and garnish with sliced green onions and extra grated cheddar cheese. Serve with crusty toasted sourdough or your favorite bread for dipping. Enjoy this warm and comforting soup on a cool day!
Servings: 4
This Roasted Garlic Cheddar Cauliflower Soup is the ultimate comfort food, packed with savory flavors and a creamy texture that’s perfect for dipping. Whether you’re serving it as a main course or a starter, it’s sure to impress. Don’t forget to share your creation and tag me—I love seeing how you bring these recipes to life in your own kitchen! 🥣✨
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Roasted Garlic Cheddar Cauliflower Soup 🧄🧀
- Yield: 4 1x
Ingredients
1 large head cauliflower, cut into florets (about 4–5 cups)
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 🧀
To garnish:
Sliced green onion 🧅
Extra cheddar on top 🧀
Croutons or toasted sourdough bread/bread of choice for dipping/serving 🥖
Instructions
1️⃣ Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. 🔥
2️⃣ 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. 🥦
3️⃣ Prepare the garlic: Peel and discard the outer papery layers of the garlic head, leaving the skins intact on the individual cloves. Cut ¼ inch off the top of the cloves to expose them. Place the garlic in a medium piece of foil, drizzle with olive oil, then loosely wrap in the foil and place on the pan with the cauliflower. 🌿🧄
4️⃣ Roast the cauliflower and garlic for 30-35 minutes, flipping halfway through, until the cauliflower is golden and caramelized. 🔄
5️⃣ Cook the onion: While the cauliflower is roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until the onion is translucent. 🧅
6️⃣ Blend the soup: In a large blender, add the sautéed onion, roasted cauliflower, roasted garlic (squeeze out the cloves from the skin), broth, salt, and pepper. Blend until smooth, about 1 minute. Then pour the soup back into the pot. 🥄
7️⃣ Finish it off: Bring the soup to a light simmer, then stir in the shredded cheddar cheese until melted. Simmer for 10-15 minutes. Taste and adjust seasonings as necessary. 🧀🍲
8️⃣ Serve: Garnish with sliced green onions and extra grated cheddar cheese. Serve with crusty toasted sourdough or your favorite bread for dipping. Enjoy! 🥖🍽️