Roasted Garlic Cheddar Cauliflower Soup
Roasted Garlic Cheddar Cauliflower Soup is made with roasted cauliflower and garlic.
Ingredients
- 1 large head cauliflower cut into florets (about 4–5 cups)
- 3 tablespoons olive oil divided
- Freshly ground salt
- Freshly ground black pepper
- 1 head garlic
- 1 medium yellow onion diced
- 4 cups vegetable broth or chicken broth
- ½ teaspoon salt plus more to taste
- 1 heaping cup shredded sharp cheddar cheese
For Garnish
- Sliced green onion
- Extra shredded sharp cheddar cheese
- Croutons or toasted sourdough bread
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Add cauliflower florets to the sheet pan. Drizzle with 1–2 tablespoons olive oil, season generously with salt and pepper, and toss to coat evenly.
- Prepare the garlic by removing the outer papery layers while keeping the cloves intact. Slice ¼ inch off the top to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and place on the baking sheet with the cauliflower.
- Roast for 30–35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
- While roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté for 5–8 minutes until soft and translucent.
- Allow garlic to cool slightly, then squeeze roasted cloves from their skins.
- In a high-speed blender, combine sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, salt, and pepper. Blend until completely smooth.
- Pour the mixture back into the pot and bring to a light simmer.
- Stir in shredded cheddar cheese until melted and incorporated. Simmer for 10–15 minutes. Taste and adjust seasoning as needed.
- Serve Roasted Garlic Cheddar Cauliflower Soup warm, garnished with green onion, extra cheddar, and toasted bread.
Notes
- Swap cheddar with white cheddar or mild gouda for variation.