Creamy Cheddar Cauliflower Roasted Garlic Soup

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 whole bulb of garlic
• 2 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ teaspoon smoked paprika

Instructions

1. Prepare the Garlic and Cauliflower
   • Preheat the oven to 400°F (200°C).
   • Slice off the top of the garlic bulb to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and place on a baking sheet.
   • Toss the cauliflower florets with the remaining olive oil, salt, and pepper. Spread on the same baking sheet.
2. Roast
   • Roast the garlic and cauliflower in the oven for 25-30 minutes, or until the cauliflower is golden and tender, and the garlic is soft.
3. Cook the Soup Base
   • In a large pot over medium heat, sauté the chopped onion with a drizzle of olive oil until softened (about 5 minutes).
   • Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves from their skins directly into the pot.
4. Simmer
   • Pour in the vegetable broth and smoked paprika. Stir to combine, then bring to a boil.
   • Reduce the heat and let it simmer for 10-15 minutes.
5. Blend
   • Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches and carefully blend).
   • Return the soup to the pot if needed.
6. Add Cream and Cheese
   • Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
   • Taste and adjust seasoning with salt and pepper as needed.
7. Serve
   • Ladle the soup into bowls, garnish with additional cheddar cheese, a sprinkle of smoked paprika, or a drizzle of olive oil, and enjoy!