Ingredients
Scale
- 1 large head cauliflower (about 4 cups florets)
- 2 heads garlic
- 4 cups low-sodium vegetable broth
- 4 oz cream cheese
- 2 cups sharp cheddar cheese (shredded)
- Olive oil (for roasting)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the tops off the garlic bulbs, drizzle with olive oil, and wrap in foil. Toss cauliflower florets in olive oil. Roast both on a baking sheet for 30-35 minutes until golden.
- In a large pot, combine vegetable broth with roasted cauliflower and squeezed softened garlic cloves. Simmer over medium heat.
- Blend the mixture until smooth using an immersion blender or stand blender.
- Stir in cream cheese until melted followed by shredded cheddar cheese until fully incorporated. Adjust seasoning as necessary.
- Serve hot, garnished with additional cheddar if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting/Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 225
- Sugar: 3g
- Sodium: 615mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 36mg