Cheddar Cauliflower and Roasted Garlic Soup – Creamy, Comforting, and Flavorful

Preheat your oven to 400°F (200°C).

Slice off the top of the garlic bulb to expose the cloves.

Drizzle with a bit of olive oil, wrap it in foil, and roast for 30-35 minutes, until soft and caramelized.

Let it cool, then squeeze the soft garlic cloves out of their skins and set aside.

2. Sauté the Onion:
In a large pot, heat 2 tablespoons of olive oil over medium heat.

Add the diced onion and sauté for 5-7 minutes, until softened and translucent.

3. Cook the Cauliflower:
Add the cauliflower florets to the pot and stir.

Cook for about 5 minutes, allowing the cauliflower to soften slightly.

4. Add Broth and Simmer:
Pour in vegetable broth and bring the mixture to a simmer.

Cook for 15-20 minutes, or until the cauliflower is very tender.

5. Blend the Soup:
Remove the pot from heat.

Use an immersion blender to blend the soup until smooth and creamy.

Alternatively, transfer in batches to a blender and purée until smooth.

6. Add Roasted Garlic and Cream:
Squeeze the roasted garlic cloves into the soup.

Blend or stir them in.

Stir in the milk or cream, and return the soup to a gentle simmer for 5 minutes.

7. Stir in Cheese:
Gradually add the shredded cheddar cheese, stirring constantly until fully melted.

Season with salt and pepper to taste.

8. Serve & Enjoy:
Ladle the soup into bowls.

Garnish with fresh parsley or chives if desired.

Serve with warm crusty bread or crackers for a cozy and comforting meal!

Serving and Storage Tips