Cheddar Cauliflower and Roasted Garlic Soup (Print version)

Creamy cheddar cauliflower soup with roasted garlic, roasted florets, sharp cheese, and a smooth vegetable broth base.

# Ingredients:

For the roasted vegetables

01 - 2 large heads cauliflower, cut into florets, about 2 1/2 lb (1.1 kg)
02 - 1 whole garlic bulb
03 - 2 tablespoons olive oil, divided
04 - 1 teaspoon kosher salt, divided
05 - 1/2 teaspoon black pepper, divided

For the soup

06 - 2 tablespoons unsalted butter
07 - 1 medium yellow onion, diced
08 - 1 medium carrot, diced
09 - 2 celery ribs, diced
10 - 1 teaspoon dried thyme
11 - 4 cups (950 ml) vegetable broth
12 - 1 cup (240 ml) whole milk
13 - 1/2 cup (120 ml) heavy cream
14 - 2 cups (225 g) freshly shredded sharp cheddar cheese
15 - 2 tablespoons chopped fresh chives, for serving

# Instructions:

01 - Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
02 - Toss the cauliflower with 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on the baking sheet. Slice the top off the garlic bulb, drizzle with the remaining 1/2 tablespoon oil, wrap in foil, and place on the pan. Roast the cauliflower for 25-30 minutes and the garlic for 35-40 minutes, until both are tender.
03 - Melt the butter in a large pot over medium heat. Add the onion, carrot, celery, thyme, remaining salt, and remaining pepper. Cook for 6-8 minutes, stirring often, until softened.
04 - Reserve 1 cup of roasted cauliflower for topping. Squeeze the roasted garlic cloves into the pot, then add the remaining cauliflower and vegetable broth. Simmer for 10 minutes so the vegetables become very soft.
05 - Blend the soup with an immersion blender until smooth. For a stand blender, work in batches and vent the lid carefully.
06 - Reduce the heat to low and stir in the milk and cream until hot but not boiling. Remove the pot from the heat. Stir in the cheddar a handful at a time until melted and smooth.
07 - Ladle into bowls and top with reserved roasted cauliflower, chives, extra cheddar, and black pepper if desired.

# Good to know:

01 - Grate cheddar from a block for the smoothest texture.
02 - Reserve roasted cauliflower before blending for a better finished bowl.
03 - Do not boil the soup after adding cheddar.

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