Description
A creamy and flavorful soup made with roasted garlic and cheddar cheese, perfect for a comforting meal.
Ingredients
Scale
- 1 head of cauliflower, chopped
- 1 bulb of garlic, roasted
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped cauliflower and diced onion with olive oil, salt, and pepper, and spread on a baking sheet.
- Roast in the oven for 25-30 minutes until tender and slightly caramelized.
- In a large pot, combine the roasted vegetables and vegetable broth. Bring to a simmer.
- Add the roasted garlic and blend the mixture until smooth.
- Stir in the heavy cream and cheddar cheese until melted and well combined.
- Season with additional salt and pepper to taste, and serve hot.
Notes
- For a vegan version, substitute heavy cream with coconut milk and cheddar with a vegan cheese alternative.
- Garnish with fresh herbs or additional cheese if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg