Go Back

Roasted Cauliflower and Garlic Cheddar Soup

A creamy and flavorful roasted cauliflower and garlic cheddar soup that brings comfort to your dinner routine.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetable Ingredients
  • 1 large head cauliflower, cut into florets Fresh and crisp.
  • 1 bulb garlic, peeled Provides aromatic flavor.
  • 4 cups vegetable broth Homemade or store-bought.
  • 2 tablespoons olive oil For roasting.
  • Salt and pepper to taste Adjust according to preference.
Dairy Ingredients
  • 1 cup sharp cheddar cheese, shredded Adds a rich, cheesy flavor.
  • ½ cup heavy cream Optional for added creaminess.
Garnish
  • Fresh chives or parsley For garnish.

Method
 

Roasting
  1. Preheat your oven to 400°F (200°C). Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Add the peeled garlic bulb to the sheet.
  2. Roast for about 25-30 minutes until the cauliflower is golden and tender.
Blending
  1. Transfer the roasted cauliflower and garlic to a blender with the vegetable broth and blend until smooth.
Cooking
  1. Return the blended mixture to a pot over low-medium heat. Stir in the cheddar cheese and heavy cream, cooking until the cheese melts and the soup is heated through.
  2. Adjust the consistency with more broth if necessary.
Serving
  1. Ladle soup into bowls and garnish with fresh chives or parsley.
  2. Add extra cheese if desired.

Notes

Roast the cauliflower and garlic for enhanced flavor. Feel free to experiment with different cheeses for variety. Leftovers can be refrigerated for up to three days or frozen for a month.