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Roasted Garlic and Cauliflower Soup with Cheddar Cheese


For the roasted garlic chicken/vegetable broth

6 whole garlic heads, unpeeled
1 tbsp extra-virgin olive oil
1 cups/280 ml chicken/vegetable stock

For the soup

2 tbsp unsalted butter
1 medium yellow onion, chopped
1 head cauliflower, broken into florets
cup/30 g all-purpose/plain flour
2 cups/600 ml whole milk
1 cups/225 g grated aged cow's milk cheddar cheese
Salt and freshly cracked black pepper


Serves: 4


To prepare the broth: Preheat the oven to 400°F/ 200°C/gas 6. Spread the garlic on a baking sheet/tray and toss with the olive oil. Bake on the oven's middle rack for 35 to 40 minutes, or until deep golden brown with burn spots here and there. Being careful not to burn your fingers, give the garlic heads a pinch. They should be very soft. Let the garlic cool to room temperature and then cut the heads in half horizontally with a serrated bread knife. Squeeze the roasted garlic pulp into a bowl. Mix the garlic pulp with a whisk until smooth. Put the roasted garlic peels and pulp in a medium pot along with the stock. Bring to a boil and then reduce the heat and simmer for 20 minutes. Strain the stock and discard the garlic peels. Proceed with making the soup.

To prepare the soup: Melt the butter in large saucepan over medium heat. Add the onion and sauté for about 10 minutes or until tender. Add the cauliflower and roasted garlic-infused chicken broth. Bring to a boil and then reduce the heat and simmer, covered, for 12 to 15 minutes, or until the cauliflower is tender. In a separate pan, combine the flour and milk, whisking constantly until smooth. Add to the soup and cook over medium heat, stirring constantly for 5 to 7 minutes, or until the soup begins to bubble and thicken. Remove from the heat. Add the cheese all at once and stir until melted and smooth. Season with salt and pepper and serve.

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