Description
A comforting and creamy soup featuring roasted garlic and cheddar cheese, perfect for chilly autumn evenings.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 bulb of garlic, roasted
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup milk or cream (optional for creaminess)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped cauliflower and roasted garlic in olive oil, salt, and pepper.
- Spread the cauliflower and garlic on a baking sheet and roast in the oven for 25-30 minutes until golden brown.
- Heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the beautifully roasted cauliflower and garlic to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let the soup simmer for 10-15 minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in the shredded cheddar cheese and optional milk or cream.
- Serve hot, garnished with fresh parsley if desired.
Notes
This soup pairs well with crusty bread or a fresh side salad. Leftovers can be stored in the fridge for up to 3 days or frozen for two months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg