Creamy Roasted Garlic Cheddar Cauliflower Soup Recipe

Warm up with a bowl of Creamy Roasted Garlic Cheddar Cauliflower Soup that combines rich flavors and a velvety texture. This indulgent recipe highlights the health benefits of cauliflower, infused with sweet roasted garlic and sharp cheddar for a comforting experience. Perfect for chilly evenings or elegant dinner parties, this soup is easy to prepare and guaranteed to impress. Enjoy a delicious blend of flavors that will have everyone asking for seconds!

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Ingredients

1 large head of cauliflower, cut into florets

1 bulb of garlic

2 tablespoons olive oil

Salt and black pepper, to taste

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free version)

1 to 1.5 cups sharp cheddar cheese, grated

1 teaspoon dried thyme

1 teaspoon smoked paprika

Chopped chives or parsley, for garnish

Instructions

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the bulb of garlic to expose the cloves, drizzle with a little olive oil, and sprinkle with salt. Wrap it in aluminum foil and roast for about 30-35 minutes, or until the cloves are golden and soft.

Prep the Cauliflower: While the garlic is roasting, place the cauliflower florets on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and black pepper, and toss to coat. Roast in the same oven for about 20-25 minutes until golden brown and tender.

Cook the Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened (about 5-7 minutes).

Combine Ingredients: Once the garlic is roasted, let it cool slightly, then squeeze the softened cloves into the pot with the sautéed vegetables. Add the roasted cauliflower, vegetable broth, thyme, and smoked paprika to the pot. Bring to a boil, then reduce to a simmer for about 15 minutes.

Blend the Soup: Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer it in batches to a countertop blender.)

Make it Creamy: Return the blended soup to low heat and add the heavy cream and grated cheddar cheese. Stir until the cheese is melted and the soup is creamy. Adjust seasoning with salt and black pepper to taste.

Serve: Ladle the soup into bowls and garnish with chopped chives or parsley. Enjoy with crusty bread or croutons!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8 servings