Cheddar Cauliflower and Roasted Garlic Soup

Name: Cheddar Cauliflower and Roasted Garlic Soup
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 2 medium heads cauliflower, cut into florets and, divided; 1 head Garlic; 0.5 tbsp Olive Oil, divided; 4 tbsp Butter; 1.5 cup Carrot, diced; 1.5 cup medium sweet onion, chopped; 1 cup Celery, diced; 1 tbsp dry parsley; 1 tsp Pepper; 0.333 cup All Purpose Flour; 6 cup chicken or vegetable broth; 2 cubes chicken or vegetable bouillon; 0.5 cup Heavy Cream; 3 cup sharp white cheddar cheese, shredded

Get your veggies and your comfort food fix at the same time with this hot, creamy, and wonderfully flavorful soup!

Brooke1999

Prep35 min

Cook50 min

Total1 hr 25 min

Servings4

Difficultymedium

AmericanSoups

Ingredients

2 mediumheads cauliflower, cut into florets and, divided
1 headGarlic
0.5 tbspOlive Oil, divided
4 tbspButter
1.5 cupCarrot, diced
1.5 cupmedium sweet onion, chopped
1 cupCelery, diced
1 tbspdry parsley
1 tspPepper
⅓ cupAll Purpose Flour
6 cupchicken or vegetable broth
2cubes chicken or vegetable bouillon
0.5 cupHeavy Cream
3 cupsharp white cheddar cheese, shredded

Instructions

1
Preheat oven to 400ºF.
2
Prep the cauliflower. Remove the leaves and large stem, break the head up into its individual florets, and wash it under cool water. Place about 1 1/2 lbs (approximately 7 cups) of the cauliflower into a steamer basket. Steam for 15-20 minutes or until the cauliflower is very soft. Pour the steamed cauliflower into a medium mixing bowl, making sure any water is drained off. Smash with a potato masher and set aside.
3
While the cauliflower is cooking, roast the remaining cauliflower and the garlic. Toss the cauliflower on a baking sheet or other oven-safe dish with 1/2 Tbsp of olive oil, and salt and pepper to taste. Slice the top off of one head of garlic and drizzle the top with about 1/2 tsp of olive oil. Wrap the head of garlic in aluminum foil. Roast both in a 400ºF oven for 30 minutes or until soft. Once done, allow the garlic to cool until you’re able to safely handle it. Squeeze the roasted garlic out of the bulb, working from the root of the garlic to the top. Set aside.
4
Melt 4 Tbsp of butter in a large pot over medium heat. Add the diced carrots, chopped onion, and diced celery to the pot. Cook until the onions are translucent, which will take 3-5 minutes.
5
Add the parsley, pepper, and all-purpose flour to the pot and stir until evenly combined. Cook for 1 minute.
6
Slowly add the broth to the pot while constantly stirring to prevent the flour from clumping. Once evenly combined, add 2 bouillon cubes and the smashed cauliflower. Simmer for 15 minutes, stirring occasionally, until the carrots and celery are very tender.
7
Turn the heat to medium-low. Stir in the roasted garlic and heavy cream. Heat until steaming hot - but not boiling or simmering - as overheating may cause the cream to curdle.
8
Remove from the heat and mix in the shredded cheddar cheese. Serve immediately.