Roasted Garlic and Cheddar Cauliflower Soup Recipe

Roast the Garlic
- Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves. Drizzle with a bit of olive oil, wrap in foil, and roast for 30-35 minutes until the cloves are soft and caramelized. Let it cool, then squeeze the roasted garlic cloves out.
Sauté the Vegetables
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the chopped cauliflower florets and cook, stirring occasionally, for another 5 minutes to soften slightly.
Add Broth and Roasted Garlic
- Stir in the roasted garlic cloves and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the cauliflower is tender.
Blend the Soup
- Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
Add Milk and Cheese
- Return the pureed soup to the pot over low heat. Stir in the milk (or cream) and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and top with chopped fresh chives or parsley for a pop of color and flavor. Enjoy this warm and comforting bowl of deliciousness!

For extra creaminess: Use heavy cream instead of milk.
Make it spicy: Add a pinch of red pepper flakes or cayenne pepper for a kick of heat.
Add extra toppings: Crispy bacon bits, croutons, or extra cheese are great for added texture.
Vegan Option: Substitute cheddar cheese with a vegan cheese alternative and use a plant-based milk.

This Roasted Garlic and Cheddar Cauliflower Soup is a comforting and flavorful dish that’s sure to become a favorite in your household. Enjoy! 🥣🧀🌿