​Roasted Garlic & White Cheddar Cauliflower Soup

 

​A velvety, rich soup with deep nutty undertones and a sharp finish.

​Ingredients

​The Roast:
​1 large head of cauliflower (approx. 2 lbs), cut into bite-sized florets
​1 whole bulb of garlic
​2 tbsp extra virgin olive oil
​Salt & black pepper to taste
​The Base:
​2 tbsp unsalted butter (or olive oil)
​1 medium yellow onion, finely diced
​2 stalks celery, minced (optional, for depth)
​4 cups high-quality vegetable or chicken broth
​1/2 cup heavy cream (for a professional, silky mouthfeel)
​1 tsp dried thyme or 2 sprigs of fresh thyme
​The Finish:
​1 1/2 cups Sharp White Cheddar cheese, freshly grated
​1 tsp Dijon mustard (the "secret" ingredient to brighten the cheese)
​Fresh chives or parsley for garnish

​Instructions

​1. The Roasting Process
​Preheat your oven to 400°F (200°C).
​Toss the cauliflower florets with olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer.
​Prepare the Garlic: Slice the top off the garlic bulb to expose the cloves. Drizzle with a little oil, wrap tightly in aluminum foil, and place it on the tray with the cauliflower.
​Roast for 25–30 minutes, tossing the cauliflower halfway through, until the edges are charred and golden. Remove the garlic once the cloves are buttery and soft.
​2. Sauté the Aromatics
​In a large pot or Dutch oven, melt the butter over medium heat.
​Add the onion (and celery, if using) and sauté for 5–7 minutes until translucent and soft, but not browned.
​Squeeze the roasted garlic cloves out of their skins directly into the pot. Mash them with a wooden spoon.
​3. Simmer and Develop Flavor
​Add the roasted cauliflower to the pot (save a few small crispy florets for garnish later!).
​Pour in the broth and add the thyme. Bring to a boil, then reduce heat and simmer for 10–15 minutes to let the flavors marry.
​4. The Blend
​Remove the thyme sprigs. Use an immersion blender (or transfer to a standard blender in batches) and process until completely smooth.
​Pro Tip: For a restaurant-grade texture, pour the blended soup through a fine-mesh sieve.
​5. Incorporate the Cheese
​Stir in the heavy cream and Dijon mustard over low heat.
​Crucial Step: Turn off the heat. Gradually whisk in the shredded cheddar cheese. Do not boil the soup once the cheese is added, or it may become grainy.
​Chef’s Serving Suggestions
​Garnish: Top with the reserved roasted florets, a drizzle of olive oil, and fresh chives.
​Pairing: Serve with a side of crusty sourdough bread or warm focaccia.
​Enjoy your professional-grade soup!