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Cauliflower Cheddar Soup

A creamy soup made with roasted cauliflower and whole garlic head, finished with sharp cheddar. No cream needed for this comforting bowl.

Ingredients

Scale
  • 1 large cauliflower head, cut in florets.
  • 1 whole garlic head.
  • 1 medium yellow onion, diced.
  • 3 tablespoons olive oil, divided.
  • 4 cups vegetable broth.
  • 1 cup sharp cheddar cheese, shredded.
  • 1/2 teaspoon salt, plus more to taste.
  • Black pepper to taste.
  • For garnish: Green onions.
  • Extra cheddar.
  • Croutons or toasted bread.

Instructions

  1. Heat oven to 400°F. Line baking sheet. Toss cauliflower with oil. Wrap garlic in foil with oil.
  2. Cook 30-35 minutes. Flip halfway. Until cauliflower browns. Let garlic cool.
  3. Heat oil in pot. Sauté onion 5-8 minutes.
  4. Combine vegetables, broth. Squeeze in roasted garlic. Blend until smooth.
  5. Return to pot. Add cheese. Simmer 10-15 minutes. Add garnishes.

Notes

No cream needed.
Can adjust thickness.
Freezes well.
Great winter meal.
Naturally creamy.
Make ahead friendly.

  • Author: Chef Stella

Nutrition

  • Calories: 268
  • Fat: 21 g
  • Carbohydrates: 13 g
  • Protein: 10 g