Cheddar Cauliflower and Roasted Garlic Soup

### **Cheddar Cauliflower and Roasted Garlic Soup: A Creamy, Flavor-Packed Delight**

If you’re looking for a warm, comforting soup with layers of flavor and a creamy texture, this **Cheddar Cauliflower and Roasted Garlic Soup** is the answer. Combining wholesome cauliflower, savory roasted garlic, and sharp cheddar cheese, this recipe creates a rich and satisfying dish that’s perfect for chilly days or whenever you crave something cozy.

Not only is this soup packed with nutrients, but it’s also easy to make, budget-friendly, and sure to please even picky eaters. With the addition of roasted garlic, this cauliflower soup gets an irresistible depth of flavor that makes it feel indulgent without being heavy.

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### **Why You’ll Love This Recipe**
– **Comfort Food with a Twist**: Creamy, cheesy, and full of savory garlic goodness.
– **Nutrient-Dense**: Cauliflower is loaded with vitamins and antioxidants, making this soup a healthy choice.
– **Simple and Affordable**: Minimal ingredients with maximum flavor.
– **Versatile**: Serve as a hearty lunch, light dinner, or a flavorful starter for a larger meal.

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### **Ingredients You’ll Need**

#### For the Soup:
– **1 large head of cauliflower**, cut into florets
– **1 bulb of garlic**
– **2 tablespoons olive oil**, divided
– **1 large onion**, chopped
– **4 cups vegetable or chicken broth**
– **1 teaspoon dried thyme**
– **1/2 teaspoon smoked paprika** (optional for added depth)
– **1 cup sharp cheddar cheese**, shredded
– **1/2 cup heavy cream or milk**
– **Salt and black pepper**, to taste

#### For Garnishing:
– Extra shredded cheddar cheese
– Fresh parsley or chives, chopped
– A drizzle of olive oil or a dollop of sour cream

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### **How to Make Cheddar Cauliflower and Roasted Garlic Soup**

#### **Step 1: Roast the Garlic and Cauliflower**
1. Preheat your oven to **400°F (200°C)**.
2. Cut the top off the garlic bulb to expose the cloves slightly. Drizzle with 1 tablespoon of olive oil, wrap in foil, and place it on a baking sheet.
3. Toss the cauliflower florets with the remaining olive oil, a pinch of salt, and black pepper. Spread them out on the same baking sheet.
4. Roast for **25-30 minutes**, or until the cauliflower is golden and tender and the garlic is soft and caramelized. Set aside to cool slightly.

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#### **Step 2: Sauté the Onions**
1. In a large pot over medium heat, add a splash of olive oil.
2. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

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#### **Step 3: Simmer the Soup**
1. Squeeze the roasted garlic cloves out of the bulb and add them to the pot with the sautéed onions.
2. Add the roasted cauliflower, thyme, smoked paprika, and broth. Stir everything together.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for **10-15 minutes** to allow the flavors to meld.

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#### **Step 4: Blend Until Smooth**
1. Using an immersion blender (or transferring in batches to a regular blender), purée the soup until smooth and creamy.
2. Stir in the shredded cheddar cheese and cream. Continue stirring over low heat until the cheese is melted and fully incorporated.
3. Taste and adjust the seasoning with salt and black pepper as needed.

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#### **Step 5: Serve and Garnish**
1. Ladle the soup into bowls and top with your favorite garnishes: extra cheddar cheese, a sprinkle of fresh parsley, or a drizzle of olive oil.
2. Serve warm with crusty bread, garlic toast, or a side salad for a complete meal.

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**Serving Suggestions**
– Pair this soup with **warm, crusty bread** or buttery biscuits for dipping.
– Serve alongside a **grilled cheese sandwich** for the ultimate comfort food combo.
– Add a side of roasted vegetables or a light green salad to keep the meal balanced and nutritious.

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