This Cheddar Cauliflower and Roasted Garlic Soup is the ultimate comfort food without the guilt. Combining creamy roasted cauliflower, nutty garlic, and sharp cheddar, this recipe is designed to delight your taste buds while keeping the Weight Watchers points low. It’s perfect as a light lunch, starter, or a cozy dinner on cold nights.

This recipe is not only satisfying but also loaded with nutrients from cauliflower, which is rich in vitamins C and K, and roasted garlic, known for its antioxidants and immune-boosting properties. With a velvety texture and cheesy flavor, you won’t believe how healthy it is!

Ingredients (Serves 6)

For the Soup Base

  • 1 large head of cauliflower, cut into florets (~6 cups)
  • 1 whole bulb of garlic
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, peeled and diced
  • 1 celery stalk, diced
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened almond milk (or other non-dairy milk)
  • 1 teaspoon thyme (dried or fresh)
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste

For the Cheesy Flavor

  • 1½ cups reduced-fat sharp cheddar cheese, shredded
  • 2 tablespoons nutritional yeast (optional, for added depth of flavor)

For Garnish

  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon green onions, sliced thinly (optional)

Instructions

Step 1: Prepare the Cauliflower and Garlic

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Place the cauliflower florets on the baking sheet. Drizzle with ½ tablespoon olive oil and toss to coat evenly.
  3. Slice the top off the garlic bulb to expose the cloves. Place the garlic bulb on a piece of foil, drizzle with the remaining olive oil, and wrap it tightly.
  4. Roast the cauliflower and garlic in the oven for 30-35 minutes, flipping the cauliflower halfway through, until tender and golden brown.

Step 2: Sauté the Aromatics

  1. While the cauliflower and garlic are roasting, heat a nonstick pot or Dutch oven over medium heat.
  2. Add the diced onion, carrot, and celery, cooking for 5-7 minutes until softened. Stir occasionally to prevent sticking.

Step 3: Build the Soup Base

  1. Once the garlic is roasted, allow it to cool slightly, then squeeze out the softened garlic cloves into the pot.
  2. Add the roasted cauliflower to the pot along with the thyme, smoked paprika, and vegetable broth.

Step 4: Blend the Soup

  1. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
  2. Return the blended soup to the pot.

Step 5: Add the Milk and Cheese

  1. Stir in the almond milk and bring the soup to a gentle simmer.
  2. Gradually add the shredded cheddar cheese, stirring constantly to ensure it melts smoothly. Add nutritional yeast for an extra cheesy flavor.

Step 6: Adjust Seasoning

Taste the soup and adjust the seasoning with salt and pepper as needed. If the soup is too thick, thin it out with a little more almond milk or broth.

Step 7: Serve and Garnish

Ladle the soup into bowls and garnish with fresh parsley and green onions for a pop of color and added freshness.

Tips for Success

  1. Roasting for Flavor: Roasting the cauliflower and garlic intensifies their natural sweetness and adds depth to the soup.
  2. Cheese Choices: Use a high-quality, sharp reduced-fat cheddar for the best flavor while keeping the SmartPoints low.
  3. Blender Tips: If blending in batches, leave a small vent in the blender lid to let steam escape to avoid spills.
  4. Make It Vegan: Use dairy-free cheddar cheese and omit nutritional yeast if desired.

Nutritional Information (Per Serving, Based on 6 Servings)

  • Calories: 140
  • Protein: 9g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Fat: 7g
  • Sodium: 340mg

Weight Watchers SmartPoints

  • Green Plan: ~3 SmartPoints per serving
  • Blue Plan: ~3 SmartPoints per serving
  • Purple Plan: ~3 SmartPoints per serving

Why You’ll Love This Recipe

  1. Low-Point Comfort: Enjoy a creamy, cheesy soup without worrying about going over your daily points.
  2. Nutrient-Dense: Packed with fiber, vitamins, and antioxidants from the cauliflower, garlic, and vegetables.
  3. Versatile: Serve it as a main dish with a side salad or as a starter to a larger meal.

Storage and Meal Prep

  1. Refrigeration: Store the soup in an airtight container for up to 5 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
  2. Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
  3. Meal Prep: Double the recipe to have leftovers ready for busy weeknights or meal prep days.

Pairings and Serving Suggestions

  • Serve this soup with a slice of whole-grain bread or a light salad for a complete meal.
  • Add a sprinkle of red pepper flakes for a spicy kick.
  • Pair with roasted veggies or grilled chicken for added protein.

This Weight Watchers Cheddar Cauliflower and Roasted Garlic Soup is a healthy, low-point, and absolutely delicious option that fits perfectly into your WW lifestyle while satisfying your craving for comfort food.