Very few things in life are as comforting as a bowl of creamy, cheesy soup, especially when it’s packed with the goodness of roasted garlic and cauliflower. This recipe is a game-changer for those chilly evenings or when you’re just in need of some serious comfort food.
Why This Recipe Works
- The roasting process deepens the flavor of the garlic and cauliflower, giving the soup a rich, nutty base.
- Sharp cheddar cheese adds a tangy depth that balances the sweetness of the roasted vegetables.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your delicious creation.
Ingredients
- 1 large head of cauliflower, cut into florets
- 4 cloves of garlic, peeled
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Equipment Needed
- Baking sheet
- Large pot
- Blender or immersion blender
- Measuring cups and spoons
Instructions
Preheat and Prep
Preheat your oven to 400°F. Toss the cauliflower florets and garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until the edges are golden brown. This step is crucial for unlocking those deep, caramelized flavors.
Sauté the Onions
While the cauliflower is roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the diced onions until they’re translucent and soft, about 5 minutes. This builds a flavorful foundation for your soup.
Combine and Simmer
Add the roasted cauliflower and garlic to the pot, along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. This allows the flavors to meld together beautifully.
Blend Until Smooth
Using a blender or immersion blender, puree the soup until it’s smooth and creamy. Be careful with hot liquids; blend in batches if necessary. This step is where the magic happens, transforming chunky vegetables into velvety soup.
Add Cream and Cheese
Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy. Season with additional salt and pepper to taste. Serve hot and enjoy the cheesy goodness.
Tips and Tricks
For an extra layer of flavor, try adding a pinch of smoked paprika or cayenne pepper to the soup before blending. If you’re looking for a lighter version, substitute half-and-half for the heavy cream. And for those who love a bit of texture, reserve some roasted cauliflower florets to garnish the soup before serving.
Recipe Variations
- Swap the cheddar for Gruyère or Monterey Jack for a different cheesy flavor profile.
- Add cooked bacon or ham for a meaty twist.
- Incorporate other roasted vegetables like carrots or sweet potatoes for added sweetness and nutrition.
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup stores beautifully in the refrigerator for up to 3 days. Just reheat it on the stove over low heat, adding a little extra broth or cream if it’s too thick.
Is this soup freezer-friendly?
Yes, but without the cream and cheese. Freeze the pureed soup base, then add the cream and cheese when you’re reheating it. This ensures the best texture and flavor.
Can I use frozen cauliflower?
You can, but roasting fresh cauliflower yields the best flavor. If using frozen, thaw and pat dry before roasting to remove excess moisture.
Summary
This Roasted Garlic Cheddar Cauliflower Soup is the ultimate comfort food, combining the rich flavors of roasted garlic and cauliflower with the creamy tang of sharp cheddar. It’s easy to make, customizable, and utterly delicious.
