# Cheddar Cauliflower and Roasted Garlic Soup
**Introduction**
When the temperatures drop, there’s nothing quite like a bowl of warm and comforting soup. This recipe for Cheddar Cauliflower and Roasted Garlic Soup brings together the rich, earthy flavours of roasted garlic and cauliflower, made smooth and creamy with shredded cheddar cheese. Elevate your soup game with this luxurious yet straightforward recipe.
**Why Make This Recipe**
There are several reasons why you should try this recipe:
– It’s full of flavour: The combination of roasted garlic and cauliflower is hearty and satisfying.
– It’s healthy: Cauliflower is low in calories and high in vitamins. In fact, it contains some of almost every vitamin and mineral you need.
– It’s easy to make: With basic ingredients and simple steps, this recipe is perfect for beginners.
**How to Make Cheddar Cauliflower and Roasted Garlic Soup**
**Ingredients:**
– 1 large head of cauliflower, chopped
– 1 whole garlic bulb
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup milk or cream
– 2 cups sharp cheddar cheese, shredded
– 1 onion, chopped
– 1 tbsp butter
– 1/2 tsp thyme
– 1/4 tsp nutmeg
– Optional: chopped chives or parsley for garnish
**Directions:**
Follow these steps to make a flavourful Cheddar Cauliflower and Roasted Garlic Soup:
1. Preheat Oven and Roast Garlic: Preheat your oven to 400°F. Cut off the top of the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30 minutes.
2. Roast Cauliflower: Meanwhile, spread the chopped cauliflower on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast with the garlic for 25-30 minutes until golden.
3. Sauté Vegetables: Melt butter in a large pot over medium heat. Add chopped onion and sauté until translucent.
4. Add Cauliflower and Broth: Squeeze the roasted garlic into the pot, add the roasted cauliflower, and pour in the vegetable broth. Season with thyme and nutmeg.
5. Simmer and Blend: Bring the mixture to a boil, then reduce heat and allow to simmer for 15 minutes. Blend the mixture until smooth using an immersion blender.
6. Add Milk and Cheese: Stir in shredded cheddar cheese and milk or cream. Continue to cook over low heat until cheese has melted and the soup is creamy.
7. Serve: Taste and adjust seasoning, garnish with chopped chives or parsley, and serve hot.
**How to Serve Cheddar Cauliflower and Roasted Garlic Soup**
Serve this comforting soup with crusty bread or a side salad. If desired, sprinkle extra shredded cheddar cheese on top for extra creaminess and garnish with chopped chives or parsley.
**How to Store Cheddar Cauliflower and Roasted Garlic Soup**
Store leftover soup in an air-tight container in the refrigerator. It will keep for up to 3-4 days. Reheat gently on the stove or in the microwave before serving.
**Tips to Make Cheddar Cauliflower and Roasted Garlic Soup**
– Choose a sharp, strong-flavoured cheese to bring out the best flavour in your soup.
– Don’t rush the garlic roasting process as this will enhance the flavour profile of your soup.
– If you don’t have an immersion blender, you can blend the soup in batches in a tabletop blender. Just be careful as the liquid will be hot.
**Variation**
For a vegan version of this soup, replace the milk and cheese with vegan alternatives.
**FAQs**
**1. Can I use pre-cut cauliflower florets?**
Yes, you can. Pre-cut cauliflower florets will reduce your preparation time.
**2. Can I use frozen cauliflower?**
Yes, you can. However, this may affect the roasting time and the texture of the cauliflower.
**3. Can this soup be frozen?**
Yes, you can freeze this soup after it has cooled. Thaw it in the refrigerator and reheat gently before serving. If the soup separates after being frozen, blend it again after reheating.