Roasted Garlic Cheddar Cauliflower Soup

Step 1: Roast the Garlic

1. Preheat your oven to 400°F (200°C).
2. Slice off the top of the garlic head, exposing the cloves.
3. Drizzle with a teaspoon of olive oil, wrap in aluminum foil, and roast in the oven for about 30-35 minutes, or until the garlic cloves are soft and caramelized.
4. Once roasted, remove from the oven and let it cool for a few minutes. Squeeze the garlic cloves out of their skins and set aside.

Step 2: Prepare the Cauliflower

1. While the garlic is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat.
2. Add the diced onion and cook for about 5-7 minutes, until softened and translucent.
3. Add the cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally, to lightly caramelize the cauliflower.

Step 3: Make the Soup Base

1. Once the cauliflower is lightly browned, add the roasted garlic (squeezed from the cloves), vegetable broth, thyme, nutmeg, salt, and pepper to the pot.
2. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the cauliflower is tender and easily pierced with a fork.

Step 4: Blend the Soup

1. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, you can blend the soup in batches using a regular blender.
2. If you prefer a chunkier texture, blend just half of the soup and leave the rest in larger pieces.

Step 5: Add Cheese and Cream

1. Stir in the shredded cheddar cheese, allowing it to melt into the soup and create a smooth, cheesy flavor.
2. For extra creaminess, add the heavy cream and stir until fully incorporated. Adjust seasoning with more salt and pepper, if needed.

Step 6: Serve

1. Ladle the soup into bowls and garnish with freshly chopped parsley and extra shredded cheddar, if desired.
2. Serve hot with a slice of crusty bread or a side of crackers for dipping.

Tips for Success

• Roasting Garlic: Roasting the garlic brings out its sweetness, creating a mild and rich flavor that complements the cauliflower. Don’t skip this step!
• Blending the Soup: For a perfectly creamy texture, use an immersion blender or high-speed blender. If you don’t have either, you can mash the cauliflower with a potato masher for a chunkier version.
• Cheese Options: Feel free to experiment with different cheeses, such as Gruyère or a mild mozzarella, for a unique twist. Just make sure the cheese melts well for a smooth soup.
• Make It Vegan: To make this soup vegan, simply substitute the cheddar cheese with a dairy-free alternative and use coconut cream or almond milk instead of heavy cream.
• Storage: This soup stores well in the refrigerator for up to 4-5 days. You can also freeze it for up to 3 months. Reheat gently over the stove, as freezing may affect the texture slightly.

Why This Recipe Works

Roasting garlic transforms it from a pungent, sharp flavor into a sweet, caramelized treat that complements the creamy cauliflower perfectly. The addition of sharp cheddar cheese elevates the soup, giving it a rich, indulgent taste that’s still light enough to be enjoyed year-round. The cauliflower serves as an excellent base, giving the soup a velvety texture without being overly heavy. Whether you’re serving this as a starter or a main course, it’s the perfect balance of richness and comfort.

This Roasted Garlic Cheddar Cauliflower Soup is a simple yet luxurious dish that’s sure to satisfy your craving for warmth and flavor, while also being healthy enough to enjoy any time of year!