Cheddar Cauliflower and Roasted Garlic Soup
A creamy Cheddar Cauliflower and Roasted Garlic Soup, low-carb soup combining roasted cauliflower, sweet roasted garlic, and sharp cheddar cheese, perfect for a comforting lunch or elegant dinner starter.
Equipment
- Large Baking Sheet
- Dutch Oven or Heavy-Bottomed Pot
- Immersion Blender or Standard Blender
- Aluminum Foil
Ingredients
Soup
- 1 large head cauliflower about 2 pounds, cut into florets
- 1 whole head garlic
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 2 stalks celery finely chopped
- 3 cloves garlic minced
- 4 cups low sodium chicken or vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly grated, plus extra for garnish
- 1 teaspoon fresh thyme leaves plus more for garnish
- 1/2 teaspoon ground nutmeg
- 1 bay leaf
- 2 tablespoons butter
- salt to taste
- black pepper freshly ground, to taste
Optional Garnishes
- crispy bacon bits optional
- chives optional
- croutons optional
- cream optional, for swirling
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 30-35 minutes until soft and golden. Set aside to cool.
- On a large baking sheet, toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast alongside the garlic for 25-30 minutes, until edges are golden brown and florets are tender. Stir halfway through cooking.
- While the cauliflower roasts, heat the remaining tablespoon of olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes.
- Add the minced fresh garlic and thyme to the pot and cook until fragrant, about 1 minute. Squeeze the roasted garlic cloves from their skins into the pot and stir to combine.
- Add the roasted cauliflower to the pot. Pour in the chicken or vegetable broth, add the bay leaf and nutmeg, and bring to a simmer. Cook for 15 minutes to allow flavors to meld.
- Remove the bay leaf. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer in batches to a blender, then return to the pot.
- Reduce heat to low. Stir in the heavy cream and gradually add the grated cheddar cheese, stirring constantly until melted and incorporated. Be careful not to let the soup boil after adding the dairy.
- Taste and adjust seasoning with salt and pepper. Ladle the hot soup into bowls and garnish with additional thyme leaves, extra grated cheddar, and any optional toppings of your choice.
Notes
Use freshly grated sharp cheddar for best flavor and smoothness. Soup can be prepared up to blending stage and refrigerated for 2 days; add cream and cheese before serving. For vegetarian, use vegetable broth. Substitute half-and-half for cream for a lighter option. Freeze before adding dairy for up to 3 months.