Ingredients
Scale
- 1 medium head cauliflower (cut into florets)
- 1 bulb garlic (roasted)
- 1 medium onion (diced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (grated)
- Olive oil (for roasting)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- In a large pot over medium heat, add olive oil and sauté diced onion until translucent (about 5 minutes).
- Add cauliflower florets and cook for another 5 minutes before pouring in enough vegetable broth to cover the veggies.
- Bring to a boil, then reduce heat and simmer until the cauliflower is tender (about 15 minutes).
- Remove from heat, squeeze in roasted garlic cloves, blend until smooth, then stir in cream and cheddar cheese until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg