Description
Creamy roasted garlic cheddar cauliflower soup.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 bulb of garlic, roasted
- 1 cup sharp cheddar cheese, shredded
- 4 cups vegetable broth
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C).
- Toss cauliflower with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast cauliflower for 25 minutes or until tender.
- In a pot, sauté onion until translucent.
- Add roasted garlic and vegetable broth to the pot. Bring to a boil.
- Add roasted cauliflower and cook for 5 minutes.
- Puree the mixture until smooth.
- Stir in cheddar cheese and heavy cream. Heat through.
- Serve hot.
Notes
- Adjust seasoning to taste.
- Use low-sodium broth if preferred.
- Garnish with extra cheese or chives if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: roasted garlic cheddar cauliflower soup