Ingredients
Scale
- 1 head cauliflower (about 4 cups florets)
- 1 whole bulb garlic
- 1 medium yellow onion
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk)
- 2 cups sharp cheddar cheese, grated
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes).
- Stir in cauliflower florets and squeezed roasted garlic cloves. Mix well before adding vegetable broth.
- Pour enough broth to cover vegetables; bring to a boil then simmer for about 20 minutes until tender.
- Blend mixture until smooth; gradually add cream or milk to achieve desired consistency.
- Return pot to low heat and stir in grated cheddar cheese until melted. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg