Description
A creamy and comforting soup featuring roasted garlic, cheddar cheese, and cauliflower, perfect for chilly evenings or as a hearty appetizer.
Ingredients
Scale
- 1 large head of cauliflower, chopped into florets
- 1 head of garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic head, drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes.
- In a saucepan, heat remaining olive oil over medium heat and sauté diced onion until translucent, about 5 minutes.
- Add cauliflower florets, stir briefly, then pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until tender.
- Once garlic is roasted, squeeze the cloves into the soup, then blend until smooth.
- Return puréed soup to saucepan, stir in cheddar cheese and adjust seasoning.
- Serve in bowls, garnished with parsley or chives.
Notes
For a chunkier soup, reserve some cauliflower florets before blending and stir them back in. Experiment with different cheeses for varied flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg