A creamy and comforting soup featuring roasted cauliflower and garlic blended with sharp cheddar cheese.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 large head cauliflower, cut into florets
1 whole garlic bulb
2 tbsp olive oil
1 medium onion, diced
4 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
Instructions
1. Prepare the Crust:
Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
Cut the top off the garlic bulb, drizzle with remaining olive oil, wrap in foil, and place on the baking sheet with cauliflower. Roast for 25-30 minutes until cauliflower is tender and garlic is soft.
In a large pot, sauté diced onion until translucent. Add roasted cauliflower and squeeze roasted garlic cloves into the pot.
Pour in vegetable broth and bring to a simmer. Cook for 10 minutes, then blend until smooth using an immersion blender.
Stir in heavy cream, cheddar cheese, and smoked paprika. Simmer for 5 more minutes until cheese is fully melted. Adjust seasoning to taste.