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Cheddar Cauliflower and Roasted Garlic Soup

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Cheddar Cauliflower and Roasted Garlic Soup

A velvety, comforting soup blending sharp cheddar cheese with the deep flavor of roasted garlic and a hint of natural sweetness from cauliflower. This recipe is perfect for cozy evenings or as a starter for any meal.

Ingredients

  • 1 medium head of cauliflower, cut into small florets
  • 1 bulb of garlic, roasted
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cups vegetable broth
  • 1 cup milk or cream (for extra creaminess)
  • 2 cups grated sharp cheddar cheese
  • Salt and pepper, to taste
  • Fresh parsley or chives (optional, for garnish)

Instructions

Step 1: Roast the Garlic

  1. Prepare the garlic: Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb to expose the tops of the cloves.
  2. Season and wrap: Drizzle with a small amount of olive oil, wrap the garlic bulb in aluminum foil, and place it on a baking sheet.
  3. Roast: Bake for 30-35 minutes, until the garlic is tender and golden brown. Remove from the oven and let it cool. Once cooled, squeeze out the garlic cloves from their skins and set them aside.

Step 2: Sauté the Onion

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.

Step 3: Cook the Cauliflower

  1. Add the cauliflower florets to the pot and stir to coat them in the onion and olive oil mixture.
  2. Cook for about 5 minutes until the cauliflower begins to soften.

Step 4: Simmer the Soup

  1. Pour in the vegetable broth and bring the mixture to a gentle boil.
  2. Lower the heat and let it simmer for 15-20 minutes, or until the cauliflower is fork-tender.

Step 5: Blend the Soup

  1. Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
See also  Lee's Chicken Fingers

Step 6: Add Garlic and Cream

  1. Stir in the roasted garlic cloves and blend them into the soup.
  2. Add the milk or cream and heat gently for another 5 minutes, stirring occasionally.

Step 7: Incorporate the Cheese

  1. Gradually add the grated sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup is creamy.
  2. Taste and adjust the seasoning with salt and pepper as needed.

Step 8: Serve

  1. Ladle the soup into bowls and garnish with fresh parsley or chives, if desired.
  2. Serve with fresh bread, crackers, or a side salad for a complete meal.

Tips for Success

  • Roasting garlic: Make sure the garlic is fully roasted for maximum flavor. It should be golden and caramelized.
  • Cheese selection: Use high-quality sharp cheddar for the best taste. You can also experiment with smoked cheddar or Gruyère for a twist.
  • Blending: Ensure the soup is completely smooth for the creamiest texture. A high-powered blender works best.

FAQs

1. Can I use frozen cauliflower?
Yes, frozen cauliflower works well. Just adjust the simmering time slightly, as frozen cauliflower may cook faster.

2. Can I make this soup vegan?
Absolutely! Substitute the milk or cream with unsweetened plant-based milk (like almond or cashew milk) and use a dairy-free cheese alternative.

3. How long does this soup last?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if it thickens.

4. Can I freeze this soup?
Yes, but omit the cheese and cream before freezing, as they can separate upon thawing. Freeze the base soup, then add the cheese and cream after reheating.

5. What can I serve with this soup?
Pair it with crusty bread, garlic toast, or a simple green salad for a complete, hearty meal.

Enjoy this rich and flavorful Cheddar Cauliflower and Roasted Garlic Soup as the ultimate comfort food for chilly days!

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