Cheddar Cauliflower and Roasted Garlic Soup (Print Version)
Creamy soup with cheddar, roasted garlic, and tender cauliflower for a comforting dish.
# Ingredients:
→ Vegetables
01 -
2 medium heads cauliflower, cut into florets and divided
02 -
1 head garlic
03 -
1 1/2 cups diced carrots
04 -
1 1/2 cups medium chopped sweet onion
05 -
1 cup diced celery
→ Seasonings and Spices
06 -
1 tablespoon dry parsley
07 -
1 teaspoon pepper
→ Fats
08 -
1/2 tablespoon olive oil, plus 1/2 teaspoon, divided
09 -
4 tablespoons butter
→ Dairy
10 -
1/2 cup heavy cream
11 -
3 cups shredded sharp white cheddar cheese
→ Staples
12 -
1/3 cup all-purpose flour
13 -
6 cups chicken or vegetable broth
14 -
2 cubes chicken or vegetable bouillon
# Instructions:
01 -
Preheat oven to 400ºF.
02 -
Remove the leaves and large stem from the cauliflower heads. Break into florets and wash under cool water. Place approximately 7 cups (1 1/2 lbs) of cauliflower florets into a steamer basket.
03 -
Steam the prepared cauliflower florets for 15-20 minutes or until very soft. Drain and transfer to a medium mixing bowl, then smash with a potato masher and set aside.
04 -
Toss remaining cauliflower florets with 1/2 tablespoon olive oil, salt, and pepper. Spread on a baking sheet. Slice the top off the head of garlic and drizzle with 1/2 teaspoon olive oil. Wrap garlic in aluminum foil. Roast both in the oven for 30 minutes or until soft. Cool garlic, then squeeze roasted cloves out from the bulb.
05 -
Melt 4 tablespoons butter in a large pot over medium heat. Add diced carrots, chopped onion, and diced celery. Cook for 3-5 minutes until onions are translucent.
06 -
Stir in parsley, pepper, and all-purpose flour. Cook for 1 minute while stirring.
07 -
Slowly add broth while stirring constantly to prevent lumps. Add bouillon cubes and smashed cauliflower. Simmer for 15 minutes, stirring occasionally, until carrots and celery are tender.
08 -
Turn heat to medium-low. Stir in roasted garlic and heavy cream. Heat until steaming hot without boiling to avoid curdling.
09 -
Remove pot from heat and stir in shredded sharp white cheddar cheese until fully melted. Serve hot.