Description
A comforting and creamy Cheddar Cauliflower and Roasted Garlic Soup that combines tender cauliflower florets with sweet, caramelized roasted garlic for a rich and savory flavor. This easy-to-make soup is enhanced with sharp cheddar cheese and a hint of nutmeg, perfect for a cozy meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium head of cauliflower, cut into florets
- 1 large head of garlic, roasted
- 1 medium onion, chopped
Liquids
- 3 cups vegetable or chicken broth
- 1 cup milk (or heavy cream)
Dairy
- 1 ½ cups sharp cheddar cheese, shredded
- 1 tbsp butter (optional)
Seasonings
- 1 tbsp olive oil
- ¼ tsp ground nutmeg (optional)
- Salt and pepper, to taste
Garnish
- Fresh parsley or chives for garnish (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap the garlic head tightly in aluminum foil. Roast in the oven for 30-40 minutes until the cloves are soft and caramelized. Allow it to cool slightly, then squeeze out the roasted garlic from the skins and set aside.
- Sauté the Onion and Prepare Cauliflower: In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Add the cauliflower florets and sauté for an additional 5 minutes, allowing them to soften slightly.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and add the roasted garlic cloves. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the cauliflower is very tender.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Add Dairy and Seasoning: Stir in the milk or heavy cream and shredded cheddar cheese. Continue to heat the soup gently until the cheese has melted, stirring constantly to prevent sticking. Season with nutmeg, salt, and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve hot and enjoy your creamy roasted garlic and cheddar cauliflower soup.
Notes
- Roasting the garlic enhances its sweetness and mellow flavor—don’t skip this step for best taste.
- You can substitute milk with heavy cream for a richer soup, or use a plant-based milk to make it dairy-free (and vegan, if cheese is omitted).
- For a thicker soup, reduce the amount of broth or cook down the soup longer before blending.
- Leftover soup keeps well refrigerated for 3-4 days and can be frozen for up to 2 months.
- Add a pinch of cayenne pepper or smoked paprika for a little spicy kick and smoky depth if desired.
