Description

This roasted cauliflower soup is rich in flavor and easy to prepare. With garlic, onion, and creamy cheddar cheese, it’s a healthy choice for a cozy dinner or lunch. Perfect for those seeking homemade comfort food.

Ingredients

Scale

12 cups (about 1½ large heads, 900 g) cauliflower florets
4 garlic cloves whole and peeled
¼ cup (60 ml) olive oil
1 tbsp (15 g) kosher salt
¾ tsp (2 g) coarse ground black pepper
⅛ cup (30 ml) olive oil
1 medium yellow onion diced
1 tsp (2 g) paprika
4 cups (960 ml) low-sodium vegetable broth
¾ cup (85 g) freshly shredded white cheddar cheese
fresh parsley chopped for garnish (optional)
olive oil for garnish (optional)

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Instructions

Preheat the oven to 425°F (218°C). Line a baking sheet with foil and lightly coat it with cooking spray.
Add cauliflower florets and whole garlic cloves to the pan. Drizzle with olive oil and season with kosher salt and black pepper. Toss to coat and spread evenly.
Roast for 25 to 30 minutes, stirring every 10 minutes, until the cauliflower is tender and caramelized.
Remove the baking sheet from the oven and set it aside.
In a large soup pot over medium heat, warm olive oil. Add diced onion and paprika, cooking until the onion is softened and translucent, about 5 minutes.
Transfer the onion mixture to a blender with vegetable broth, roasted garlic, and two-thirds of the roasted cauliflower. Blend until smooth and creamy, in batches if necessary.
Pour the puree back into the soup pot and heat over medium for 3 to 4 minutes, stirring occasionally.
Gradually add the shredded cheddar cheese, one handful at a time, stirring until melted before adding more cheese.
Remove from heat, ladle into bowls, and garnish with reserved roasted cauliflower, chopped parsley, and olive oil if desired. Serve warm.

Notes

Feel free to substitute other cheeses like gruyere or gouda for a different flavor.
For a vegan version, omit the cheese or use a plant-based alternative.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 700mg
Fat: 25g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 8g
Protein: 8g
Cholesterol: 25mg