Description
Creamy roasted cauliflower soup with roasted garlic and melted cheddar.
Ingredients
1 large head cauliflower, cut into florets (about 4–5 cups cauliflower florets)
3 tablespoons olive oil, divided
Freshly ground salt and pepper
1 head garlic
1 medium yellow onion, diced
4 cups vegetable broth (or sub chicken broth if not vegetarian)
½ teaspoon salt, plus more to taste
Freshly ground black pepper
1 heaping cup shredded sharp cheddar cheese
To garnish: sliced green onion, extra cheddar
Croutons or toasted sourdough
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Add cauliflower florets to the pan, drizzle with 1-2 tablespoons olive oil, season with salt and pepper, and toss.
3. Prepare the garlic: peel outer layers, slice off 1/4 inch from top, drizzle with oil, wrap in foil, and place on the sheet.
4. Roast cauliflower and garlic for 30–35 minutes until golden.
5. Heat 1 tablespoon olive oil in a pot and sauté diced onion 5–8 minutes until translucent.
6. Add onion, roasted cauliflower, roasted garlic, broth, salt, and pepper to a blender and blend smooth.
7. Return soup to pot, simmer lightly, and stir in cheddar until melted.
8. Adjust seasonings and serve with green onion, cheddar, and toasted bread.
Notes
For extra creaminess, sub 1 cup milk for 1 cup broth.
For a richer soup, add ½ cup half-and-half.
For thicker consistency, start with 3 cups broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American