Step-by-step instructions
Roast the garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle a bit of olive oil on it, wrap it in aluminum foil, and roast for about 30-35 minutes until the cloves are soft and caramelized. Let it cool slightly, then squeeze out the roasted garlic cloves.
Sauté the vegetables: In a large pot, heat up the olive oil over medium heat. Toss in the diced onion and sauté until they turn translucent, which takes about 5 minutes.
Cook the cauliflower: Add the chopped cauliflower to the pot. Continue cooking for another 5 minutes, stirring occasionally to prevent sticking.
Add broth and garlic: Pour in the vegetable broth and mix in the roasted garlic. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the cauliflower is tender.
Blend the soup: Using an immersion blender, purée the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a countertop blender.
Stir in cheese and milk: Return the puréed soup to the pot on low heat. Slowly mix in the milk (or cream) and shredded cheddar cheese until melted and creamy. Season to taste with salt and pepper.
Serve: Ladle the soup into bowls and, if desired, garnish with fresh chives or parsley for a pop of color. Enjoy every spoonful!
Best ways to enjoy it
This Creamy Cheddar Cauliflower & Roasted Garlic Soup is delicious on its own, but you can elevate it further. Top each serving with a sprinkle of crispy bacon bits for added crunch, a dollop of sour cream, or even croutons for texture. Pair it with a simple mixed greens salad or a warm, crusty bread for the perfect meal.
Storage and reheating tips
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally, or use a microwave-safe bowl for quick reheating. For long-term storage, this soup freezes well! Just make sure to let it cool completely before transferring it to freezer-safe containers, keeping it for up to 3 months.
Helpful cooking tips
- When roasting the garlic, check it halfway through cooking to ensure it doesn’t burn.
- A splash of lemon juice or a sprinkle of nutmeg can enhance the flavor profile beautifully.
- If you prefer a chunkier texture, reserve some cauliflower florets and add them back after blending.
Creative twists
Feel free to experiment with flavors! Try adding a pinch of cayenne for heat or swapping the cheddar for Gruyère or a spicy cheese variant. You could even add a blend of herbs, such as thyme or rosemary, for a fresh twist. For a vegan version, use cashew cream and a dairy-free cheese alternative.
FAQ
How long does this soup take to prepare?
This Creamy Cheddar Cauliflower & Roasted Garlic Soup can be ready in about 45 minutes, making it perfect for a weeknight meal!
Can I use other types of cheese?
Absolutely! While sharp cheddar provides a great flavor, you can experiment with Gruyère, mozzarella, or even a blend of your favorites.
Is it safe to store and reheat leftovers?
Yes! Ensure the soup cools down before placing it in an airtight container. It can safely be stored in the fridge for up to 4 days, and you can reheat it on the stove or microwave as needed.
