Creamy Cheddar Cauliflower Roasted Garlic Soup

INGREDIENTS:

1 large head of cauliflower, cut into florets

1 whole bulb of garlic

2 tablespoons olive oil, divided

Salt and pepper, to taste

1 medium onion, chopped

3 cups vegetable broth

1 cup heavy cream

1 ½ cups shredded sharp cheddar cheese

½ teaspoon smoked paprika

DIRECTIONS:

Prepare the Garlic and  Cauliflower

Preheat the oven to 400°F (200°C).

Slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet.

Toss the cauliflower florets with the remaining olive oil, salt, and pepper. Spread on the same baking sheet.

Roast

Roast the garlic and cauliflower in the oven for 25-30 minutes, or until the cauliflower is golden and tender, and the garlic is soft.

Cook the Soup Base

In a large pot over medium heat, sauté the chopped onion with a drizzle of olive oil until softened (about 5 minutes).

Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves from their skins directly into the pot.

Simmer

Pour in the vegetable broth and smoked paprika. Stir to combine, then bring to a boil.

Reduce the heat and let it simmer for 10-15 minutes.

Blend

Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches and carefully blend).

Return the soup to the pot if needed.

Add Cream and Cheese

Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.

Taste and adjust seasoning with salt and pepper as needed.

Serve

Ladle the soup into bowls, garnish with additional cheddar cheese, a sprinkle of smoked paprika, or a drizzle of olive oil, and enjoy!