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Step-by-Step Instructions
1. Roast the Cauliflower and Garlic
- Preheat the oven to 400°F (200°C).
- Spread cauliflower florets on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
- Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place it on the baking sheet with the cauliflower.
- Roast for 25–30 minutes, until the cauliflower is golden and tender, and the garlic is soft.
2. Sauté the Vegetables
- Heat the remaining olive oil in a large pot over medium heat.
- Add onion, celery, and carrot. Sauté until softened, about 5–7 minutes.
3. Simmer the Soup
- Add the roasted cauliflower to the pot. Squeeze the roasted garlic cloves out of their skins and add them to the mixture.
- Pour in the broth and bring to a simmer. Cook for 15 minutes to allow the flavors to meld.
4. Blend to Perfection
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend carefully.
- Return the soup to the pot and stir in the heavy cream.
5. Add the Cheese
- Reduce the heat to low and gradually stir in the cheddar cheese. Stir until fully melted and incorporated.
- Taste and adjust seasoning with salt and pepper.
6. Serve and Garnish
- Ladle the soup into bowls and garnish with your choice of toppings, such as extra cheese, herbs, or croutons.
