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Healthy Cheddar Cauliflower and Roasted Garlic Soup

A creamy yet light soup featuring roasted garlic and cheddar cheese mixed with tender cauliflower, perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head 1 medium head of cauliflower Approximately 4 cups, chopped
  • 1 whole bulb 1 whole bulb of garlic For roasting
  • 1 medium 1 medium onion Diced
  • 4 cups 4 cups vegetable broth Or chicken broth, if preferred
  • 1 teaspoon 1 teaspoon olive oil
  • 1 teaspoon 1 teaspoon salt Adjust to taste
  • ½ teaspoon ½ teaspoon black pepper Increase or decrease as desired
  • 1 tablespoon 1 tablespoon fresh thyme Or 1 teaspoon dried thyme
  • 1 tablespoon 1 tablespoon lemon juice Adds brightness
  • 1 cup 1 cup shredded cheddar cheese Ensure it's a Halal-certified brand

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap in aluminum foil. Roast for about 30-35 minutes until soft and golden.
Cooking
  1. In a large pot, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Add the chopped cauliflower, vegetable broth, salt, pepper, and thyme to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 15-20 minutes, or until cauliflower is tender.
Blending
  1. Once the garlic is roasted and cooled slightly, squeeze the cloves into the soup and blend everything together until smooth using an immersion blender or standing blender.
Finishing Touches
  1. Return the soup to low heat and stir in the shredded cheddar cheese until melted. Add lemon juice for that zing!
  2. Ladle into bowls and garnish with your preferred toppings, like extra cheese, herbs, or a drizzle of olive oil.

Notes

This soup is perfect for meal prep! To store, let it cool completely before placing it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for about 3 months. Thaw in the fridge overnight before reheating on the stovetop over low heat, stirring gently until heated through. If it thickens, add a splash of vegetable broth.