Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe

Ingredients

• 1 large head of cauliflower, chopped into florets
• 1 whole garlic bulb
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

Step 1: Roast the Garlic and Cauliflower

1. Preheat your oven to 400°F (200°C).
2. Cut the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and place on a baking sheet.
3. Spread the cauliflower florets on the same baking sheet. Drizzle with the remaining olive oil and season with salt and pepper.
4. Roast the garlic and cauliflower for 30-35 minutes, or until the cauliflower is tender and lightly browned, and the garlic is soft and fragrant.

Step 2: Prepare the Soup Base

1. In a large pot, sauté the diced onion over medium heat until translucent, about 5 minutes.
2. Once the garlic is roasted, squeeze the cloves out of their skins and add them to the pot with the onions.
3. Add the roasted cauliflower, broth, and smoked paprika to the pot. Bring the mixture to a simmer and cook for 10 minutes to blend the flavors.

Step 3: Blend the Soup

1. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender (be careful with hot liquids).
2. Return the soup to the pot if necessary, and stir in the heavy cream.

Step 4: Add the Cheese

1. Gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted and incorporated.
2. Taste the soup and adjust the seasoning with additional salt and pepper, if needed.

Step 5: Serve

1. Ladle the soup into bowls and garnish with fresh parsley. For extra flair, add a sprinkle of cheddar cheese or a dash of smoked paprika on top.
2. Serve hot with crusty bread or a side of crackers for dipping.

Tips for the Best Soup

• Choose Fresh Ingredients: Use fresh cauliflower and good-quality cheddar cheese for the best flavor.
• Adjust Consistency: If the soup is too thick, add a little more broth or cream to reach your desired consistency.
• Make It Ahead: This soup stores well in the fridge for up to 3 days, making it a great option for meal prep.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a splash of hot sauce for some heat.
• Vegan Option: Replace the cream with coconut milk and use a dairy-free cheese alternative.
• Loaded Version: Top with crumbled bacon, chopped green onions, or even roasted chickpeas for added texture and flavor.

Pairing Suggestions

• Pair this soup with a fresh green salad for a light meal.
• Serve alongside a grilled cheese sandwich for the ultimate comfort food combo.
• Enjoy with a glass of crisp white wine, such as Chardonnay, to complement the creamy flavors.

FAQs

Q: Can I freeze this soup?

A: Yes, you can freeze the soup for up to 2 months. Let it cool completely, then store in airtight containers or freezer bags. Thaw and reheat gently on the stove, adding a bit of broth or cream if needed.

Q: Can I use pre-cut cauliflower?

A: Absolutely! Pre-cut cauliflower saves time and works perfectly in this recipe.

Q: How can I make the soup thicker?

A: If you prefer a thicker soup, reduce the amount of broth or add a small boiled potato before blending.

Q: What type of cheddar works best?

A: Sharp cheddar provides the best flavor, but you can also use mild cheddar or a mix of cheddar and Parmesan for a unique twist.