Cheddar Cauliflower and Roasted Garlic Soup

Directions

1. Roast the Garlic and Cauliflower
   • Preheat your oven to 400°F (200°C). Place cauliflower florets on a baking sheet, drizzle with 1 tbsp of olive oil, and season with a pinch of salt and pepper.
   • Cut the tops off the garlic bulbs, drizzle each with olive oil, then wrap them in foil. Place them on the baking sheet with the cauliflower. Roast for about 30-35 minutes, or until the cauliflower is tender and slightly golden, and the garlic is soft and caramelized.
2. Sauté the Onion
   • In a large pot or Dutch oven, heat the remaining 2 tbsp of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add Broth and Cauliflower
   • Squeeze the roasted garlic cloves from their skins and add them to the pot along with the roasted cauliflower. Pour in the vegetable broth and bring to a boil, then reduce to a simmer for 10-15 minutes.
4. Blend the Soup
   • Using an immersion blender, blend the soup until smooth. If you’re using a standard blender, work in batches to avoid splattering. Blend until creamy and lump-free.
5. Add Milk and Cheese
   • Return the soup to low heat. Stir in the milk and shredded cheddar cheese until melted and fully incorporated. Adjust seasoning with additional salt and pepper, if needed.
6. Serve and Garnish
   • Ladle the soup into bowls and garnish with chives or green onions for a pop of color and flavor.

Tips for Success

• Roast the Garlic and Cauliflower Properly: Don’t rush the roasting process. Roasting the garlic brings out a natural sweetness that complements the sharpness of the cheddar.
• Cheese Selection Matters: Opt for sharp cheddar cheese, as it adds a stronger, richer flavor. Mild cheddar may work but will yield a subtler taste.
• Dairy Alternatives: If you’re looking to make this soup dairy-free, substitute the milk with coconut milk or almond milk and choose a plant-based cheese.

Variations and Swaps

• Add Some Heat: For a spicy twist, try adding a pinch of red pepper flakes or a chopped jalapeño while sautéing the onion.
• Herb Variations: Rosemary and thyme both pair beautifully with cauliflower. Add a sprig of either herb to the pot while simmering for an earthy note.
• Extra Veggies: For more nutrients, add a handful of spinach or kale before blending.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well! Place in freezer-safe containers, leaving about an inch at the top for expansion. Thaw overnight in the fridge and reheat over low heat, adding a splash of milk or broth if needed to restore its creamy texture.