Description
A luxuriously creamy soup featuring roasted cauliflower and garlic, perfect for warming up on cold evenings.
Ingredients
Scale
- 1 head of cauliflower
- 1 whole head of garlic
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Olive oil
- Croutons or toasted sourdough for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the cauliflower into florets and place on a baking sheet.
- Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil.
- Roast the cauliflower and garlic for about 25-30 minutes until golden and tender.
- Combine the roasted cauliflower and garlic with vegetable broth in a large pot and bring to a boil.
- Blend the mixture until smooth using a blender or immersion blender.
- Stir in the shredded cheddar cheese until melted and season with salt and pepper.
- Serve hot with croutons or toasted sourdough.
Notes
Store any leftover soup in an airtight container in the fridge for up to five days. For longer storage, freeze portions for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg