Creamy Cheddar Cauliflower Roasted Garlic Soup:

OUSSA


 

  1. Prepare the Garlic and Cauliflower

    • Preheat the oven to 400°F (200°C).
    • Slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet.
    • Toss the cauliflower florets with the remaining olive oil, salt, and pepper. Spread on the same baking sheet.

  2. Roast

    • Roast the garlic and cauliflower in the oven for 25-30 minutes, or until the cauliflower is golden and tender, and the garlic is soft.

  3. Cook the Soup Base

    • In a large pot over medium heat, sauté the chopped onion with a drizzle of olive oil until softened (about 5 minutes).
    • Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves from their skins directly into the pot.

  4. Simmer

    • Pour in the vegetable broth and smoked paprika. Stir to combine, then bring to a boil.
    • Reduce the heat and let it simmer for 10-15 minutes.

  5. Blend

    • Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches and carefully blend).
    • Return the soup to the pot if needed.

  6. Add Cream and Cheese

    • Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
    • Taste and adjust seasoning with salt and pepper as needed.

  7. Serve

    • Ladle the soup into bowls, garnish with additional cheddar cheese, a sprinkle of smoked paprika, or a drizzle of olive oil, and enjoy!
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