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–+ servings
Cheddar Garlic Cauliflower Soup

Cheddar Garlic Cauliflower Soup

Discover the rich, creamy delight of Cheddar Garlic Cauliflower Soup. Perfect for cozy meals, this comforting recipe is a family favorite.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large head cauliflower (about 4-5 cups)
  • 3 tablespoons olive oil divided
  • to taste salt
  • to taste pepper
  • 1 head garlic
  • 1 medium yellow onion diced
  • 4 cups vegetable broth or chicken broth if not vegetarian
  • 1/2 teaspoon salt plus more to taste
  • 1 heaping cup shredded sharp cheddar cheese

Equipment

  • Baking sheet
  • Parchment paper
  • Large pot
  • Blender
  • Wooden spoon

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons of olive oil, and season with salt and pepper. Toss to coat.
  3. Peel away the outer papery layers of the garlic, cut off the top inch, drizzle with olive oil, wrap in foil, and place on the baking sheet with the cauliflower. Roast for 30-35 minutes, flipping halfway through.
  4. While roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent.
  5. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic (squeezed out of its skin), broth, salt, and pepper. Blend until smooth.
  6. Return the blended mixture to the pot, heat over medium heat, and stir in the shredded cheddar cheese. Simmer for 10-15 minutes, adjusting seasoning as needed. Garnish and serve with croutons or toasted sourdough bread.

Nutrition

Calories: 210kcalCarbohydrates: 15gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 550mgPotassium: 560mgFiber: 4gSugar: 3gVitamin A: 750IUVitamin C: 60mgCalcium: 250mgIron: 1.5mg

Notes

For a richer flavor, consider adding smoked paprika while roasting the garlic and cauliflower. Feel free to experiment with different cheeses like Gruyère or a blend of cheddar and Parmesan for unique flavors. Store leftovers in airtight containers in the fridge for up to 3-4 days or freeze for up to 2-3 months, reheating gently. This soup is naturally gluten-free and can be made vegan by substituting cheddar cheese with a vegan alternative and using vegetable broth.
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