Cheddar Cauliflower and Roasted Garlic Soup

A creamy and comforting soup with the richness of sharp cheddar cheese, the earthiness of roasted garlic, and the mild sweetness of cauliflower — a perfect choice for a cozy meal.

INGREDIENTS:

1 head of cauliflower, chopped into florets

1 bulb of garlic, roasted (see instructions below)

2 tbsp olive oil

1 onion, diced

4 cups vegetable broth

1 cup milk or cream (for a richer soup)

2 cups sharp cheddar cheese, shredded

Salt and pepper, to taste

Fresh parsley or chives (for garnish, optional)

DIRECTIONS:

Roast the Garlic:

Preheat your oven to 400°F (200°C).

Slice off the top of the garlic bulb to expose the cloves. Drizzle with a bit of olive oil and wrap it in foil. Roast for 30-35 minutes, until the garlic is soft and caramelized. Let it cool, then squeeze the garlic cloves out of their skins. Set aside.

Sauté the Onion:

Heat the 2 tablespoons of olive oil in a large pot over medium heat.

Add the diced onion and sauté for about 5-7 minutes, until softened and translucent.

Cook the Cauliflower:

Add the chopped cauliflower to the pot and stir to combine. Cook for 5 minutes, allowing it to soften slightly.

Add Broth and Simmer:

Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, or until the cauliflower is very tender.

Blend the Soup:

Once the cauliflower is tender, remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and purée until smooth …