Roasted Garlic Cauliflower Cheese Soup
Roasted garlic cauliflower cheese soup is a delicious and comforting dish for cooler weather. It is creamy, flavorful, and packed with the rich taste of roasted garlic!
Servings 6
Ingredients
- 1 medium head of cauliflower chopped into florets
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cups vegetable broth or water or chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese or your preferred cheese
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and pepper to taste
- Optional garnish: fresh parsley a drizzle of olive oil, chili oil, roasted cauliflower florets
Instructions
Preheat Oven
- Preheat the oven to 400°F (200°C).
Roast the Cauliflower and Garlic
- Place cauliflower florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.
- Cut off the top of the garlic head to expose the cloves, drizzle with olive oil, and wrap in foil. Place the wrapped garlic on the same baking sheet.
- Roast for 25-30 minutes until the cauliflower is golden and the garlic is soft.
Cook the Onion:
- While the cauliflower is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Simmer the Soup:
- Once the cauliflower is roasted, add it to the pot with the onion. Squeeze the roasted garlic cloves from their skins and add them to the pot.
- Pour in the vegetable broth or water, and bring to a simmer. Let it cook for about 10 minutes.
Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
- Add the heavy cream, cheese, and thyme to the blended soup, and adjust the seasoning with more salt and pepper if needed.
- Let the soup simmer for 5-10 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking or burning. If the soup is too thick, thin it with more broth or water until it reaches your desired consistency.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley, olive or chili oil drizzle, and extra roasted cauliflower florets. Serve warm.