Ingredients
Scale
- 1 medium head of cauliflower florets
- 2 garlic bulbs
- 2 cups sharp cheddar cheese, grated
- 1 medium onion, chopped
- 4 cups vegetable broth (low-sodium recommended)
- ½ cup cream or milk
Instructions
- Preheat oven to 400°F (200°C). Cut tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- While garlic roasts, chop onion and cauliflower. Sauté onion in a large pot with olive oil until translucent.
- Add chopped cauliflower and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Squeeze roasted garlic cloves into the pot. Use an immersion blender to puree until smooth.
- Return mixture to low heat and stir in grated cheddar cheese and cream/milk until melted. Adjust seasoning if needed.
- Serve warm, garnished with extra cheese or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg