Roasted Garlic Cheddar Cauliflower Soup Recipe

Introduction

This Roasted Garlic Cheddar Cauliflower Soup is a comforting and flavorful dish perfect for cozy evenings. Roasting the cauliflower and garlic brings out a deep, caramelized taste that pairs beautifully with sharp cheddar cheese. It’s creamy, nourishing, and easy to prepare for a satisfying meal.

Ingredients

• 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
• 3 tablespoons olive oil, divided
• Freshly ground salt and pepper
• 1 head garlic
• 1 medium yellow onion, diced
• 4 cups vegetable broth (or chicken broth if not vegetarian)
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1 heaping cup shredded sharp cheddar cheese
• To garnish: sliced green onion & extra cheddar on top
• Croutons or toasted sourdough bread/bread of choice for dipping or serving

Instructions

1. Step 1: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
2. Step 2: Place cauliflower florets on the baking sheet. Drizzle with 1-2 tablespoons olive oil and season generously with salt and pepper. Toss to coat evenly.
3. Step 3: Prepare the garlic by peeling off the outer papery layers from the whole head but leaving the skins on individual cloves. Cut about ¼ inch off the top to expose the cloves, drizzle with olive oil, wrap loosely in foil, and place on the baking sheet with the cauliflower.
4. Step 4: Roast the cauliflower and garlic for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
5. Step 5: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent.
6. Step 6: Once the roasted garlic is cool enough to handle, squeeze the softened cloves out of their skins.
7. Step 7: In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, broth, salt, and pepper. Blend until smooth, about 1 minute.
8. Step 8: Pour the blended soup back into the pot and heat over medium until it comes to a gentle simmer.
9. Step 9: Stir in the shredded cheddar cheese and simmer for 10-15 minutes. Taste and adjust seasoning as needed.
10. Step 10: Serve hot, garnished with sliced green onion and extra cheddar. Pair with crusty toasted sourdough or your favorite bread.

Tips & Variations

• For a creamier texture, add a splash of heavy cream or milk before serving.
• Try adding a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
• Substitute sharp cheddar with gouda or gruyere for a different cheesy flavor profile.
• Use chicken broth for a richer taste if not vegetarian.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from sticking or separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute the cheddar cheese with a vegan cheese alternative and use vegetable broth. Nutritional yeast can also add a cheesy flavor.

Is it necessary to roast the garlic and cauliflower?

Roasting enhances the natural sweetness and adds depth of flavor, but you can cook cauliflower and garlic on the stove for a quicker version, though the soup’s flavor will be less rich.

Roasted Garlic Cheddar Cauliflower Soup Recipe

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4.5 from 108 reviews

This Roasted Garlic Cheddar Cauliflower Soup is a cozy, creamy delight perfect for cooler days. Roasting the cauliflower and garlic brings out deep, caramelized flavors, which are then blended into a smooth soup enriched with sharp cheddar cheese. Garnished with green onions and served with crusty bread, this comforting soup is both flavorful and satisfying.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large head cauliflower, cut into florets (about 4–5 cups cauliflower florets)
• 1 head garlic
• 1 medium yellow onion, diced

Other Ingredients

• 3 tablespoons olive oil, divided
• Freshly ground salt and pepper, to taste
• 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
• ½ teaspoon salt, plus more to taste
• 1 heaping cup shredded sharp cheddar cheese

For Garnish

• Sliced green onion
• Extra cheddar cheese, grated
• Croutons or toasted sourdough bread, or bread of choice for dipping/serving

Instructions

1. Preheat and Prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for roasting.
2. Roast Cauliflower and Garlic: Place cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons olive oil, season generously with salt and pepper, and toss to coat. Peel and discard the outer papery layers of the garlic head, leaving the skins of cloves intact. Cut ¼ inch off the top of the garlic head to expose cloves, drizzle with olive oil, wrap loosely in foil, and place alongside cauliflower. Roast for 30-35 minutes, flipping halfway, until golden and caramelized.
3. Sauté Onion: While the veggies roast, add 1 tablespoon olive oil to a pot over medium heat. Once hot, add diced onion and sauté for 5-8 minutes until translucent and soft.
4. Blend Soup: Let the roasted garlic cool slightly, then squeeze the cloves out of their skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic cloves, broth, salt, and pepper. Blend until smooth, about 1 minute. Pour the blended mixture back into the pot and place over medium heat.
5. Simmer and Add Cheese: Bring the soup to a gentle simmer, then stir in the shredded sharp cheddar cheese. Continue to simmer for 10-15 minutes, allowing the cheese to melt and flavors to meld. Taste and adjust salt and pepper as needed.
6. Serve: Ladle the soup into bowls, garnish with sliced green onions and extra grated cheddar cheese. Serve with croutons or toasted sourdough bread for dipping. This recipe yields approximately 4 servings.

Notes

• For a richer flavor, use chicken broth instead of vegetable broth if not vegetarian.
• To make the soup vegan, substitute cheddar cheese with a plant-based cheese alternative and use vegetable broth.
• The soup can be reheated gently on the stove; add extra broth if it thickens too much.
• Roasting garlic mellows its flavor while adding smoky sweetness to the soup.
• Use a high-powered blender for a smoother texture.

Keywords: cauliflower soup, roasted garlic soup, cheddar cauliflower soup, creamy vegetable soup, vegetarian soup, cozy soup recipe