Welcome, food lovers! Today, I’m excited to share a recipe that truly lives up to its name – the “Heavenly Roasted Cheddar Dream Soup.” Life can get hectic, and we all deserve moments of comfort and delicious simplicity. This soup is for those of you who crave hearty flavour without spending hours in the kitchen. Imagine a bowl full of creamy, smoky roasted flavours, where every spoonful of cheesy goodness reminds you that even the simplest of ingredients can come together to create something extraordinary. Whether you’re a busy parent, a dedicated professional, or just someone who loves a feel-good meal without all the fuss, this recipe is my little gift to you. Let’s dive in and bring a little dream without all the drama to your dinner table!
Ingredients:
For Roasting on the Sheet Pan:
- 4–5 Russet potatoes, peeled and roughly chopped
- 1 large onion, coarsely chopped (skin left on for extra flavor)
- 1 whole head garlic, ends trimmed (do not peel)
- 1 carrot, cut into large pieces
- 1 stalk celery, cut into large pieces
- 1 red bell pepper, roughly chopped
- 1 small block of old cheddar cheese (added as one whole piece)
- 1 sprig fresh rosemary
- 2 sprigs fresh oregano
- Olive oil, salt, and pepper (to taste)
For Assembly:
- 4 cups chicken broth (adjust more or less for desired consistency)
- Optional garnish: chopped green onions, finely diced red peppers, extra cheese and fresh herbs
- Optional: Additional salt and pepper for seasoning
Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
- Prepare the Vegetables & Cheese:
- Peel and roughly chop the Russet potatoes.
- Coarsely chop the onion, but leave the skin on for an added depth of flavor.
- Trim the ends off the garlic head (do not peel) so that the cloves can roast and become sweet.
- Prepare the carrot, celery, and red bell pepper by cutting them into large pieces.
- Arrange all the vegetables evenly on a large sheet pan.
- Place the block of old cheddar cheese on the pan along with the vegetables.
- Lay the rosemary sprig and oregano sprigs over the ingredients.
- Drizzle everything with olive oil and season generously with salt and pepper.
- Roast:
Roast in the preheated oven for 35–40 minutes. The vegetables should become tender and slightly charred around the edges, while the garlic softens considerably and the cheddar block melts and melds with the surrounding flavors.
- Finish & Blend:
- Once roasted, carefully squeeze the soft garlic out of its head.
- Remove and discard the onion skins.
- Break the softened cheddar block into smaller pieces (its melted, infused flavor will enhance the soup beautifully).
- Transfer all the roasted vegetables, the garlic, and the broken-up cheese pieces into a large bowl. If you’d like a little more substance to your soup reserve a few pieces of potatoes to add back in after blending!
- Pour in the chicken broth.
- Using an immersion blender (or a countertop blender in batches), blend the mixture until smooth or to your desired texture. If using a blender wait for the soup to cool slightly before blending! Adjust the broth level if you’d like a thinner consistency.
- Heat & Adjust Seasoning:
Pour the blended soup into a pot and gently reheat over low heat if needed. Taste and adjust the seasoning with extra salt and pepper.
- Serve, Garnish, Enjoy:
Ladle the hot, comforting soup into bowls. Garnish with chopped green onions, finely diced red peppers, additional grated cheese or & fresh herbs if desired. Enjoy your rich, creamy, and deeply roasted potato cheddar soup!
