Description
This Cheddar Cauliflower and Roasted Garlic Soup is a rich, creamy, and comforting dish that combines roasted garlic’s mellow sweetness with sharp cheddar cheese and tender cauliflower florets. Perfect for a cozy meal, this soup offers a satisfying blend of flavors and smooth texture enhanced by subtle hints of nutmeg and garnished with fresh herbs.
Ingredients
Scale
Main Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 large head of garlic, roasted
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cups vegetable or chicken broth
- 1 cup milk (or heavy cream)
- 1 ½ cups sharp cheddar cheese, shredded
- ¼ tsp ground nutmeg (optional)
- Salt and pepper, to taste
- 1 tbsp butter (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves inside, drizzle it with olive oil, then wrap it tightly in foil. Place it in the oven and roast for 30-40 minutes until the garlic is soft and caramelized. Allow it to cool slightly before squeezing out the roasted garlic from the cloves.
- Sauté the Onion: In a large pot over medium heat, optionally melt the butter or use a little olive oil, then add the chopped onion. Cook the onion until it becomes translucent and fragrant, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Cauliflower and Roasted Garlic: Add the cauliflower florets and the squeezed-out roasted garlic to the pot with the onions, stirring to combine all ingredients evenly.
- Simmer with Broth: Pour in the vegetable or chicken broth, bring the mixture to a boil, then reduce the heat and let it simmer until the cauliflower is very tender, approximately 20 minutes.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Add Dairy and Cheese: Stir in the milk or heavy cream along with the sharp cheddar cheese until melted and fully incorporated. Add the ground nutmeg, and season to taste with salt and pepper.
- Heat Through and Serve: Warm the soup gently on low heat so the cheese fully melts and the soup reaches a serving temperature without boiling. Ladle into bowls and garnish with fresh parsley or chopped chives if desired.
Notes
- Roasting the garlic beforehand adds a sweet, mellow flavor and reduces the harshness of raw garlic.
- Use heavy cream instead of milk for a richer, creamier soup.
- Vegetarian if using vegetable broth; switch to chicken broth for a non-vegetarian option.
- Nutmeg is optional but adds a warm spice note that complements the cheese and cauliflower.
- To make this soup gluten-free, ensure your broth is gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
