Ingredients
Scale
- 1 medium head cauliflower
- 1 whole head roasted garlic
- 3 cups low-sodium vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 medium onion
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes.
- In a large pot over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes).
- Add cauliflower florets and vegetable broth; bring to boil and simmer for 20 minutes until tender.
- Squeeze roasted garlic into the pot; add cheddar cheese and blend until smooth.
- Stir in heavy cream over low heat; season with salt and pepper.
- Serve hot, garnished with extra cheese or herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 710mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg