Step 1

Roast the Garlic:Preheat your oven to 400°F (200°C).

Step 2

Cut the top off the garlic bulb, drizzle with a little olive oil, wrap in aluminum foil, and roast for about 30-35 minutes, or until the cloves are soft and caramelized.

Step 3

Allow to cool slightly, then squeeze out the roasted garlic cloves.

Step 4

Sauté the Vegetables:In a large pot, heat the olive oil over medium heat.

Step 5

Add the diced onion and sauté until translucent, about 5 minutes.

Step 6

Cook the Cauliflower:Add the chopped cauliflower to the pot and continue to cook for another 5 minutes, stirring occasionally.

Step 7

Add Broth and Garlic:Pour in the vegetable broth and add the roasted garlic cloves.

Step 8

Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the cauliflower is tender.

Step 9

Blend the Soup:Use an immersion blender to purée the soup until smooth.

Step 10

If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.

Step 11

Stir in Cheese and Milk:Return the puréed soup to the pot over low heat.

Step 12

Stir in the milk (or cream) and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.

Step 13

Season with salt and pepper to taste.

Step 14

Serve:Ladle the soup into bowls and garnish with fresh chives or parsley if desired.

Step 15

Enjoy this comforting bowl of goodness!