Ingredients
Scale
Before we dive into cooking, let’s gather our ingredients! Here’s what you’ll need:
- 1 large head of cauliflower, chopped into florets
- 1 bulb of garlic, roasted
- 1 medium onion, diced
- 4 cups vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and roast the garlic for 30 minutes.
- Heat olive oil in a pot and sauté the onion until translucent.
- Add cauliflower and cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, and simmer for 15 minutes.
- Add roasted garlic and blend the soup until smooth.
- Stir in cheddar cheese and heavy cream until melted.
- Season with salt and pepper and serve hot, garnished with chives if desired.
Notes
- For a smoother texture, blend longer.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg