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Welcome to the comforting world of homemade soups, where every spoonful warms the heart and soul. Today, we delve into a delectable recipe for Roasted Garlic Cheddar Cauliflower Soup. This creamy, rich soup combines the earthy flavors of roasted cauliflower and garlic with the sharpness of cheddar cheese, creating a dish that is both satisfying and nourishing. Perfect for chilly evenings or as a delightful starter for a dinner party, this recipe not only pleases the palate but is also simple to prepare.

Roasted Garlic Cheddar Cauliflower Soup

Warm up with a bowl of Roasted Garlic Cheddar Cauliflower Soup! This creamy delight combines roasted cauliflower and garlic with sharp cheddar cheese for a nourishing dish that's perfect for chilly nights. Easy to make and full of flavor, it's a comforting meal and a great starter for dinner parties. Pair it with crusty bread or a fresh salad for the ultimate experience! #Soup #ComfortFood #HealthyEating #Cauliflower #Cheddar #FallRecipes #Vegetarian #Yummy #Homemade
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Ingredients
  

1 medium head of cauliflower, chopped into florets

10 cloves of garlic, peeled

2 tablespoons olive oil

Salt and pepper, to taste

1 large onion, diced

4 cups vegetable or chicken broth

1 cup whole milk (or heavy cream for a richer soup)

2 cups sharp cheddar cheese, shredded

1 teaspoon thyme (fresh or dried)

1 tablespoon lemon juice

Fresh chives or parsley for garnish (optional)

Instructions
 

Roast the Garlic and Cauliflower:

    - Preheat your oven to 400°F (200°C).

      - In a large bowl, toss the cauliflower florets and garlic cloves with olive oil, salt, and pepper until evenly coated.

        - Spread the mixture onto a baking sheet in a single layer.

          - Roast for 25-30 minutes, or until the cauliflower is tender and slightly caramelized, stirring halfway through.

            Sauté the Onions:

              - In a large pot over medium heat, add a splash of olive oil. Once heated, add the diced onion and sauté for about 5 minutes until translucent and soft.

                Combine and Simmer:

                  - Add the roasted cauliflower and garlic into the pot with sautéed onions. Pour in the broth and thyme, then bring the mixture to a gentle boil. Reduce heat and let it simmer for about 10 minutes to allow the flavors to meld.

                    Blend until Smooth:

                      - Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches.

                        Add Cream and Cheese:

                          - Once blended, return the soup to the pot (if using a blender). Stir in the milk and shredded cheddar cheese over low heat until the cheese is melted and incorporated. Season with lemon juice, salt, and pepper to taste.

                            Serve:

                              - Ladle the soup into bowls and garnish with chopped chives or parsley if desired. Serve warm with crusty bread or a side salad for a delightful meal.

                                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6