Roasted Garlic Cheddar Cauliflower Soup
This velvety, comforting soup is the ultimate midweek indulgence. By slow-roasting a whole head of garlic alongside cauliflower florets, the natural sweetness is intensified, creating a rich, jammy base. Finished with a punch of sharp cheddar cheese, this dish offers a luxurious, restaurant-quality texture without the need for heavy cream. It is a wholesome, fiber-rich meal that turns simple, humble vegetables into something deeply satisfying and memorable.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
1 large head of cauliflower, cut into florets
1 whole head of garlic, top sliced off to expose cloves
2 tablespoons extra virgin olive oil
4 cups vegetable broth
1 cup sharp cheddar cheese, shredded
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh chives for garnish
Instructions
Preheat your oven to 400°F (200°C).
Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Place the whole head of garlic on a piece of foil, drizzle with a little oil, and wrap it tightly.
Roast the cauliflower and garlic for 30-35 minutes until the cauliflower is golden brown and the garlic cloves are soft.
Squeeze the roasted garlic cloves out of their skins into a blender.
Add the roasted cauliflower and broth to the blender and puree until completely smooth and velvety.
Pour the mixture into a pot over medium heat and stir in the shredded cheddar cheese until melted and smooth.
Season with smoked paprika, salt, and pepper to taste.
Serve in bowls topped with fresh chives.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. For an extra boost of protein, you can stir in cooked white beans before blending.