Creamy Cheddar Cauliflower and Roasted Garlic Soup

Preheat oven to 400°F (200°C).

Cut the top off the garlic bulb, exposing the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 45-60 minutes, or until the cloves are soft and golden.

While the garlic is roasting, chop the cauliflower into florets.

In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally.

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.

Once the roasted garlic is cool enough to handle, squeeze the roasted garlic cloves into the soup.

Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.

Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and the soup is creamy.

Season with salt and pepper to taste. Serve hot.