Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, flavorful dish perfect for comforting meals. Roasting the cauliflower and garlic brings out deep, nutty flavors that blend beautifully with sharp cheddar and a touch of smoked paprika. It’s a hearty vegetarian soup that’s rich, satisfying, and easy to prepare, ideal for chilly days or anytime you crave a warm, cheesy bowl.
Ingredients
Scale
Roasted Vegetables
- 1 large head cauliflower, cut into florets
- 1 whole garlic bulb
- 2 tablespoons olive oil
Sautéed Vegetables
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tablespoon olive oil
Soup Base
- 4 cups vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
Seasonings & Garnish
- 1 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped chives for garnish
Instructions
- Prepare and Roast Cauliflower and Garlic: Preheat your oven to 400°F (200°C). Place the cauliflower florets on a baking sheet and drizzle them with 2 tablespoons of olive oil, tossing to coat evenly. Cut the top off the garlic bulb, drizzle it with a little olive oil, wrap it tightly in aluminum foil, and place it on the same baking sheet. Roast everything for 25 to 30 minutes until the cauliflower is golden brown and tender, and the garlic cloves are soft and fragrant.
- Sauté Aromatics: While the vegetables roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté for about 6 minutes until softened and translucent, developing a slight sweetness that forms the soup’s flavor base.
- Add Roasted Vegetables and Seasonings: Carefully squeeze the softened garlic cloves out of the bulb into the pot. Add the roasted cauliflower florets as well. Stir in the smoked paprika, thyme, salt, and black pepper to build depth and warmth in the soup’s flavor.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Then reduce the heat and let it simmer gently for 15 minutes to allow the flavors to meld and the vegetables to become very tender.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a blender and puree, then return it to the pot.
- Finish the Soup: Stir in the whole milk, heavy cream, and shredded sharp cheddar cheese. Continue stirring gently over low heat until the cheese melts fully, resulting in a rich and velvety texture. Taste and adjust seasoning with more salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh chives. Serve immediately with your favorite crusty bread or a grilled cheese sandwich for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or omit the cream altogether.
- Add a pinch of cayenne pepper for a subtle spicy kick if desired.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a complete meal.
- To make it gluten-free, ensure the vegetable broth is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 590 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg
