Cheddar Cauliflower and Roasted Garlic Soup

Add Milk and Cheese
Return the soup to low heat. Stir in the milk and shredded cheddar cheese until melted and fully incorporated. Adjust seasoning with additional salt and pepper, if needed.
Serve and Garnish
Ladle the soup into bowls and garnish with chives or green onions for a pop of color and flavor.
Tips for Success
Roast the Garlic and Cauliflower Properly: Don’t rush the roasting process. Roasting the garlic brings out a natural sweetness that complements the sharpness of the cheddar.
Cheese Selection Matters: Opt for sharp cheddar cheese, as it adds a stronger, richer flavor. Mild cheddar may work but will yield a subtler taste.
Dairy Alternatives: If you’re looking to make this soup dairy-free, substitute the milk with coconut milk or almond milk and choose a plant-based cheese.
Variations and Swaps
Add Some Heat: For a spicy twist, try adding a pinch of red pepper flakes or a chopped jalapeño while sautéing the onion.
Herb Variations: Rosemary and thyme both pair beautifully with cauliflower. Add a sprig of either herb to the pot while simmering for an earthy note.
Extra Veggies: For more nutrients, add a handful of spinach or kale before blending.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well! Place in freezer-safe containers, leaving about an inch at the top for expansion. Thaw overnight in the fridge and reheat over low heat, adding a splash of milk or broth if needed to restore its creamy texture.