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Cheddar Cauliflower and Roasted Garlic Soup

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A creamy, comforting soup featuring roasted garlic and cauliflower, enriched with sharp cheddar cheese for a flavorful and hearty dish.

Ingredients

Scale
  • 2 medium heads cauliflower, cut into florets and divided
  • 1 head garlic
  • 1/2 tablespoon plus 1/2 teaspoon olive oil, divided
  • 4 tablespoons butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1/4 cup all-purpose flour
  • 6 cups vegetable or chicken broth
  • 2 bouillon cubes
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste
  • Fresh herbs (optional, such as thyme or parsley)

Instructions

  1. Preheat oven to 400°F (200°C). Cut the cauliflower into florets and divide into two portions.
  2. Cut the top off the head of garlic to expose cloves, drizzle with 1/2 teaspoon olive oil, wrap in foil, and roast in the oven alongside cauliflower florets tossed with 1/2 tablespoon olive oil until tender and golden, about 25-30 minutes.
  3. In a large pot, melt butter over medium heat. Add diced onion, celery, and carrots; cook until softened, about 5-7 minutes.
  4. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to form a roux.
  5. Slowly add broth while stirring to prevent lumps. Add bouillon cubes and the reserved cauliflower florets. Simmer for 15 minutes until vegetables are tender.
  6. Squeeze roasted garlic cloves from the head and stir into the soup along with heavy cream. Heat gently until steaming but not boiling.
  7. Remove from heat and stir in shredded cheddar cheese until melted and smooth.
  8. Season with salt, pepper, and fresh herbs if using. Serve immediately.

Notes

Roasting the garlic and cauliflower enhances the soup’s depth of flavor. Be careful not to boil the soup after adding cream to prevent curdling. This soup pairs well with crusty bread or croutons.

Nutrition

Find it online: https://www.rapidrecipes.blog/cheddar-cauliflower-roasted-garlic-soup-6/