Roasted Garlic Cheddar Cauliflower Soup

This creamy roasted cauliflower soup is full of deep, savory flavors from a whole head of roasted garlic, combined with the richness of melted sharp cheddar cheese. There’s no cream involved—just simple, healthy ingredients that create a velvety smooth texture. This comforting, easy-to-make soup is perfect for cozy nights, served with croutons or toasted sourdough for dipping!

Ingredients

• 1 large head cauliflower, cut into florets (about 4-5 cups florets)
• 3 tablespoons olive oil, divided
• Freshly ground salt and pepper, to taste
• 1 head garlic
• 1 medium yellow onion, diced
• 4 cups vegetable broth (or chicken broth if not vegetarian)
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1 heaping cup shredded sharp cheddar cheese

For Garnish:

• Sliced green onion
• Extra shredded cheddar cheese
• Croutons or toasted sourdough bread (for dipping/serving)

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Instructions

1. Preheat oven to 400°F (200°C): Line a baking sheet with parchment paper.
2. Roast the Veggies:
   • Drizzle the cauliflower florets with 1-2 tablespoons of olive oil, season generously with salt and pepper, and toss to coat.
   • For the garlic: Peel away the outer papery layers of the garlic head, leaving the individual cloves intact. Slice about ¼ inch off the top of the garlic, exposing the cloves. Drizzle with olive oil and wrap in foil.
   • Place the garlic and cauliflower on the baking sheet and roast for 30-35 minutes, flipping halfway, until the cauliflower is golden and caramelized.
3. Cook the Onion:
   While the cauliflower roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent.
4. Blend the Soup:
   • Add the roasted cauliflower, roasted garlic (squeeze out the cloves once cool enough), sautéed onion, broth, salt, and pepper to a blender.
   • Blend until smooth, about 1 minute. Pour the soup back into the pot over medium heat.
5. Finish the Soup:
   • Bring to a simmer, then stir in the shredded cheddar cheese.
   • Let the soup simmer for 10-15 minutes, allowing the cheese to melt and the flavors to blend. Taste and adjust seasonings as needed.
6. Serve:
   • Garnish with sliced green onions and extra shredded cheddar.
   • Serve with croutons or toasted sourdough bread for the ultimate comfort meal.

Recipe Notes:

• For a creamier version, substitute 1 cup of milk for 1 cup of broth.
• For a richer soup, replace ½ cup of broth with heavy cream or half-and-half.
• For a thicker soup, start with 3 cups of broth.

Nutrition (per serving):

• Calories: 268 kcal
• Carbohydrates: 13.2g
• Protein: 9.8g
• Fat: 20.6g
• Saturated Fat: 7g
• Fiber: 2.8g
• Sugar: 3.5g