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As the weather turns crisp and the days grow shorter, there’s nothing quite like a warm bowl of soup to bring comfort and nourishment to your table. Among the myriad of soup options available, Creamy Roasted Garlic Cheddar Cauliflower Soup stands out as a dish that embodies warmth, heartiness, and a touch of indulgence. This soup, with its velvety texture and rich flavors, is perfect for chilly evenings when you crave something soothing yet satisfying.

Creamy Roasted Garlic Cheddar Cauliflower Soup Recipe

Warm up your chilly evenings with a bowl of creamy roasted garlic cheddar cauliflower soup. This rejuvenating dish combines the velvety texture of pureed cauliflower with the rich flavors of roasted garlic and sharp cheddar cheese, delivering both indulgence and nourishment. Packed with essential vitamins and immune-boosting properties, this soup is perfect for comforting meals without the guilt. Discover step-by-step instructions and make this delicious recipe a staple in your kitchen.
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Ingredients
  

1 large head of cauliflower, cut into florets

1 whole bulb of garlic

2 tablespoons olive oil

Salt and pepper, to taste

4 cups vegetable or chicken broth

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 cup heavy cream

2 cups shredded sharp cheddar cheese

Fresh chives or parsley, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Prepare Garlic: Cut the top off the entire bulb of garlic to expose the cloves. Drizzle with a little olive oil, wrap in aluminum foil, and roast in the oven for about 30 minutes until soft and fragrant.

      Roast Cauliflower: While the garlic is roasting, spread the cauliflower florets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until golden and tender.

        Sauté Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

          Add Aromatics: Once the vegetables are ready, add the dried thyme and continue to sauté for another minute until fragrant.

            Combine Ingredients: Remove the roasted garlic from the oven and let it cool slightly. Squeeze the soft garlic cloves into the pot with the sautéed vegetables. Add the roasted cauliflower and pour in the vegetable or chicken broth.

              Simmer: Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow flavors to meld.

                Blend the Soup: Using an immersion blender (or in batches with a stand blender), blend the soup until smooth and creamy. If using a stand blender, make sure to allow steam to escape or cover the lid with a kitchen towel while blending.

                  Add Cream and Cheese: Return the blended soup to low heat and stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese has melted and the soup is creamy. Season with additional salt and pepper to taste.

                    Serve and Garnish: Ladle the creamy soup into bowls and garnish with chopped fresh chives or parsley.

                      Prep Time, Total Time, Servings:

                        15 minutes | 1 hour | 6 servings