Description
Indulge in the warm, creamy embrace of Cheddar Cauliflower and Roasted Garlic Delight, a comforting soup that blends the nutty nuances of roasted garlic with the sharp zest of cheddar. Tender cauliflower and a symphony of vegetables are expertly mixed to create this soothing dish, perfect for chilly evenings or a nutritious family meal.
Ingredients
Scale
- 2 medium heads cauliflower, cut into florets and divided
- 1 head garlic
- 1/2 tbsp plus 1/2 tsp olive oil, divided
- 4 Tbsp butter
- 1 1/2 C diced carrots
- 1 1/2 C medium chopped sweet onion
- 1 C diced celery
- 1 Tbsp dry parsley
- 1 tsp pepper
- 1/3 C all-purpose flour
- 6 C chicken or vegetable broth
- 2 cubes chicken or vegetable bouillon
- 1/2 C heavy cream
- 3 C shredded sharp white cheddar cheese
Instructions
- Preheat your oven to 400ºF. Clean and prepare 1 1/2 lbs of cauliflower florets. Steam them for 15-20 minutes until very tender, then mash and set aside.
- Toss remaining cauliflower florets with 1/2 Tbsp of olive oil, salt, and pepper, and spread on a baking sheet. Cut the top off the garlic head, drizzle with 1/2 tsp olive oil, and wrap in foil. Roast these in the oven for 30 minutes or until soft.
- In a large pot, melt butter over medium heat. Add carrots, onions, and celery, sautéing until onions are translucent, approximately 3-5 minutes.
- Mix in parsley, pepper, and flour, stirring constantly for 1 minute to avoid lumps.
- Slowly add the broth, stirring well. Add bouillon cubes and the smashed cauliflower, then simmer for 15 minutes until the vegetables are tender.
- Stir in roasted garlic and heavy cream. Keep the heat on medium-low, making sure it becomes hot without boiling.
- Take the pot off the heat and stir in the cheddar until melted. Serve the soup warm.