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As the chill of autumn ushers in cozy evenings, there’s nothing quite like a warm bowl of soup to envelop you in comfort. Among the myriad of soup recipes, Creamy Roasted Garlic Cheddar Cauliflower Soup stands out as a rich and satisfying option that is perfect for any season. This dish marries the robust flavors of roasted garlic and sharp cheddar cheese with the subtle nuttiness of cauliflower, creating a velvety texture that warms the soul.

Creamy Roasted Garlic Cheddar Cauliflower Soup Recipe

Warm up your evenings with a comforting bowl of Creamy Roasted Garlic Cheddar Cauliflower Soup. This cozy recipe blends roasted garlic and sharp cheddar with nutritious cauliflower for a rich, velvety texture. Easy to make, it’s perfect for cooks of any skill level. Enjoy the health benefits of cauliflower and garlic, while savoring each delicious spoonful. Pair it with crusty bread or a fresh salad for a delightful meal that nourishes both body and soul.
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Ingredients
  

1 large head of cauliflower, cut into florets

1 whole bulb of garlic

2 tablespoons olive oil

1 medium onion, chopped

2 medium carrots, diced

2 celery stalks, diced

4 cups vegetable or chicken broth

1 cup heavy cream

2 cups sharp cheddar cheese, grated

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

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

    Roast the Garlic: Slice the top off the bulb of garlic, drizzle with olive oil, and wrap it in aluminum foil. Place it on a baking sheet and roast in the oven for 30-35 minutes, until golden and soft. Once done, let it cool then squeeze out the garlic cloves and set aside.

      Roast the Cauliflower: Toss the cauliflower florets in 1 tablespoon of olive oil, sprinkle with salt and pepper, and arrange them on another baking sheet. Roast in the oven for 25-30 minutes, until they are tender and slightly caramelized.

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

          Combine Ingredients: Add the roasted cauliflower and squeezed garlic to the pot with the sautéed vegetables. Pour in the broth, and stir in the dried thyme. Bring to a simmer for about 10-15 minutes.

            Blend the Soup: Use an immersion blender or a countertop blender to blend the soup until smooth. Be careful with hot liquids if using a countertop blender; allow it to cool slightly first.

              Add Cream and Cheese: Return the soup to the pot over low heat. Stir in the heavy cream and grated cheddar cheese. Mix until the cheese is melted and the soup is creamy. Adjust seasoning with salt and pepper as needed.

                Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy!

                  Prep Time, Total Time, Servings: 10 mins | 1 hour | 4 servings