Craving a warm, comforting bowl of soup but trying to keep things low carb? Look no further! This Roasted Garlic Cheddar Cauliflower Soup is your answer. It’s rich, creamy, and packed with flavor, all while being a guilt-free indulgence.
What is Roasted Garlic Cheddar Cauliflower Soup?
Ever heard of a soup so delicious it makes you question everything you thought you knew about vegetables? Well, this is it! Roasted Garlic Cheddar Cauliflower Soup – the name begs the question, doesn’t it? Did a chef playfully combine their three favorite ingredients, or was it divine inspiration from a cheese-loving cauliflower fairy? Perhaps a grumpy old garlic farmer finally found happiness when he discovered this creamy concoction?
We might never know the true origin, but one thing’s for sure: it’s a recipe that hits the spot. Some say ‘the way to a man’s heart is through his stomach,’ but honestly, this soup works on just about everyone! So go ahead, embrace your inner soup lover, and let this recipe work its magic. You won’t regret it!
Key Ingredients for Roasted Garlic Cheddar Cauliflower Soup:
- 1 large head of Cauliflower: Cored and chopped into florets (about 6 cups)
- 1 head of Garlic: Whole.
- 4 tablespoons Olive Oil: Divided, for roasting and sautéing.
- 1 medium Yellow Onion: Chopped.
- 4 cups Chicken Broth: Low sodium is preferred.
- 1 cup Heavy Cream: For ultimate creaminess. (can substitute with unsweetened almond milk for lower calories, but the taste will alter)
- 8 ounces Sharp Cheddar Cheese: Shredded. Reserve some for topping.
- 2 tablespoons Butter: Unsalted.
- Salt and Black Pepper: To taste.
- Garnish: Chopped green onions, crispy bacon bits, extra shredded cheddar cheese (optional).
How to Make Roasted Garlic Cheddar Cauliflower Soup:
This Roasted Garlic Cheddar Cauliflower Soup is surprisingly easy to whip up. Roasting the garlic and cauliflower brings out their natural sweetness, making for a rich, flavorful base. It’s creamy, cheesy, and takes only about 45 minutes from start to finish. The star of the show is the roasted garlic, which adds a depth of flavor that’s simply irresistible.
Step-by-Step Instructions:
Roast the Garlic and Cauliflower: Preheat your oven to 400°F (200°C). Slice off the top of the garlic head, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and place on a baking sheet. Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper, and spread them in a single layer on the same baking sheet. Roast for 30-35 minutes, or until the cauliflower is tender and slightly browned, and the garlic is soft and fragrant.
Sauté the Onion: While the cauliflower and garlic are roasting, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add Ingredients Together: Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins and add them to the pot with the sautéed onion. Add the roasted cauliflower florets and chicken broth to the pot. Bring to a simmer, then reduce heat and cook for 10-15 minutes to allow the flavors to meld together.
Blend the Soup: Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious of the hot liquid (vent the lid to prevent pressure build-up). Return the blended soup to the pot.
Incorporate the Cheddar: Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is completely melted and the soup is smooth and creamy. Season with salt and pepper to taste. Be careful not to boil the soup once the cheese is added, as it can become grainy.
Serve and Garnish: Ladle the Roasted Garlic Cheddar Cauliflower Soup into bowls and garnish with chopped green onions, crispy bacon bits, and extra shredded cheddar cheese, if desired. Serve hot and enjoy!
Why You’ll Love This Roasted Garlic Cheddar Cauliflower Soup:
This Roasted Garlic Cheddar Cauliflower Soup is a winner in so many ways! First, it’s incredibly flavorful. The roasting process brings out the natural sweetness of the cauliflower and garlic, while the cheddar cheese adds a rich, savory element. Second, it’s a budget-friendly way to enjoy a comforting meal. Cauliflower is often an affordable vegetable, and you can easily customize the recipe with ingredients you already have on hand. Finally, the toppings elevate this soup to the next level. Imagine biting into a spoonful of creamy soup with the salty crunch of bacon and the fresh zest of green onions!
If you’re a fan of creamy soups, you might also enjoy a classic Broccoli Cheddar Soup. However, this cauliflower version offers a unique flavor profile and is a great low-carb alternative.
So, what are you waiting for? Grab your ingredients and give this recipe a try! You’ll be amazed at how delicious and satisfying it is.
What to Serve Roasted Garlic Cheddar Cauliflower Soup With:
This Roasted Garlic Cheddar Cauliflower Soup is delicious on its own, but it also pairs well with a variety of other dishes. Consider serving it with:
- A side salad: A fresh, crisp salad with a vinaigrette dressing provides a nice contrast to the richness of the soup.
- Grilled cheese sandwiches: A classic combination! The warm, cheesy sandwich complements the creamy soup perfectly.
- Crusty bread: For dipping into the soup and soaking up all that delicious flavor.
- Roasted vegetables: A platter of roasted Brussels sprouts, carrots, or asparagus adds a healthy and flavorful side dish.
Top Tips for Perfecting Roasted Garlic Cheddar Cauliflower Soup:
- Roast the garlic whole: Roasting the entire head of garlic keeps the cloves moist and prevents them from burning.
- Don’t overcook the cauliflower: Look for tender, slightly browned edges. Overcooked cauliflower can become mushy.
- Use sharp cheddar cheese: The sharper the cheese, the more flavor it will add to the soup.
- Blend carefully: If using a regular blender, be sure to vent the lid to prevent pressure from building up.
- Taste and adjust seasoning: Season with salt and pepper to taste. You may also want to add a pinch of red pepper flakes for a little heat.
- For a thicker soup: Add a tablespoon of cream cheese along with the cheddar.
- For a thinner soup: Add more chicken broth.
- Ingredient Substitutions: Try swapping the cheddar with Gruyere or Monterey Jack for a different flavor. If you don’t have heavy cream, you can use half-and-half or milk, but the the soup won’t be as creamy, and may need slight thickenening via small amount of flour and water slurry.
Storing and Reheating Tips:
Storing: Let the Roasted Garlic Cheddar Cauliflower Soup cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave individual portions in 30-second intervals, stirring in between, until heated through. Be careful not to boil the soup, as it can cause the cheese to separate.
Freezing: Unfortunately, because of the cheese and cream content, this soup doesn’t freeze particularly well. The texture can change and become grainy upon thawing. If you want to freeze it, consider omitting the cheese and cream until after thawing and reheating. Add these ingredients right before serving for the best results. Freeze in airtight containers or freezer bags for up to 2-3 months.
Final Thoughts:
This Roasted Garlic Cheddar Cauliflower Soup is a delicious and satisfying way to enjoy a comforting meal while keeping things low carb. The roasted garlic adds a depth of flavor that’s simply irresistible, and the creamy cheddar cheese provides a rich, decadent touch. Whether you’re looking for a quick and easy weeknight dinner or a cozy weekend lunch, this soup is sure to become a new favorite.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
FAQs:
Q: Can I make this soup dairy-free?
A: Yes! Substitute the heavy cream with unsweetened coconut milk or cashew cream. Use a plant-based cheddar cheese alternative or nutritional yeast for a cheesy flavor.
Q: Can I use frozen cauliflower?
A: Yes, but fresh cauliflower will provide a better flavor and texture. If using frozen, thaw and drain it well before roasting.
Q: Can I add other vegetables to this soup?
A: Absolutely! Roasted carrots, celery, or broccoli would be delicious additions.
Q: Can I use vegetable broth instead of chicken broth?
A: Yes, vegetable broth is a great vegetarian option.
Q: Is this soup suitable for freezing?
A: As mentioned above, freezing may affect the texture due to the dairy content. For best results, omit the cheese and cream before freezing and add them after thawing and reheating.