🕒 Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min
Ingredients:
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or chicken broth)
- ½ teaspoon salt, plus more to taste
- 1 heaping cup shredded sharp cheddar cheese
To Garnish:
- Sliced green onion
- Extra cheddar cheese
- Croutons or toasted sourdough bread
Step-by-Step Instructions:
- Roast the veggies & garlic 🧄
Preheat oven to 400°F and line a baking sheet. Toss cauliflower florets with 1–2 tablespoons olive oil, salt, and pepper.
For the garlic: trim the top, drizzle with olive oil, wrap in foil. Roast cauliflower and garlic for 30–35 minutes, flipping halfway, until golden and tender. - Sauté the onion
While veggies roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté for 5–8 minutes until translucent. - Blend until smooth 🌀
In a blender, combine sautéed onion, roasted cauliflower, roasted garlic (squeeze out cloves), broth, salt, and pepper. Blend until creamy—about 1 minute. - Melt in the cheddar
Return soup to pot over medium heat. Simmer lightly and stir in cheddar cheese. Cook for 10–15 minutes, taste, and adjust seasonings as needed. - Serve & garnish
Ladle soup into bowls, top with green onion and extra cheddar. Serve with crusty sourdough or croutons for the ultimate cozy bite!
Pro Tips:
- For a richer soup, sub ½ cup of broth with heavy cream or half and half.
- Prefer it thicker? Start with just 3 cups of broth and add more if needed.
- Roast extra garlic to spread on toast—it’s divine!
Nutrition Info:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | 268 | 9.8g | 13.2g | 20.6g | 2.8g | 3.5g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
