Description
A creamy and comforting soup made with oven-roasted cauliflower, garlic, and sharp cheddar cheese. Smooth and savory, perfect with crusty bread for dipping.
Ingredients
Units
Scale
- 1 large head cauliflower, cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 3 cloves garlic, peeled
- 2 1/2 cups vegetable broth
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/4 teaspoon ground nutmeg (optional)
- Chopped green onions and extra cheese, for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets and garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
- In a large pot, melt butter over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Add roasted cauliflower and garlic to the pot, then pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
- Stir in milk, cheddar cheese, and nutmeg (if using). Simmer until cheese is melted and soup is creamy. Adjust seasoning to taste.
- Serve hot, garnished with shredded cheddar, chopped green onions, and a slice of toasted bread for dipping.
Notes
- Roasting the garlic and cauliflower adds depth of flavor.
- Use low-fat milk or plant-based milk for a lighter version.
- Can be made ahead and reheated for easy meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
