Ingredients
Scale
- 2 medium heads cauliflower, cut into florets and divided
- 1 head garlic
- 1/2 tbsp plus 1/2 tsp olive oil, divided
- 4 Tbsp butter
- 1 1/2 C diced carrots
- 1 1/2 C medium chopped sweet onion
- 1 C diced celery
- 1 Tbsp dry parsley
- 1 tsp pepper
- 1/3 C all-purpose flour
- 6 C chicken or vegetable broth
- 2 cubes chicken or vegetable bouillon
- 1/2 C heavy cream
- 3 C shredded sharp white cheddar cheese
Instructions
- Preheat oven to 400ºF.
- Roast cauliflower and garlic for about 30 minutes after drizzling with olive oil and seasoning.
- Steam remaining cauliflower until soft, then mash.
- Sauté carrots, onion, and celery in melted butter until onions are translucent.
- Mix in parsley, pepper, and flour. Cook for 1 minute.
- Gradually add broth and bouillon cubes, then simmer for 15 minutes.
- Stir in roasted garlic, cream, and cheddar until melted.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the cauliflower is very tender before mashing for creaminess.
Avoid boiling the soup after adding cream to maintain smoothness.
Store in an airtight container in the fridge for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Comfort Food
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 12
- Cholesterol: 65