Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 medium onion, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or substitute with coconut milk for a dairy-free option)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
- Preheat your oven to 400°F. Spread the cauliflower florets on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly golden.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Add the roasted cauliflower to the pot, along with the chicken or vegetable broth. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy. Adjust seasoning with salt, pepper, and smoked paprika.
- Ladle the soup into bowls, garnishing with fresh parsley if desired. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
