Roasted Garlic Cheddar Cauliflower Soup Recipe
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.
- 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
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
- Preheat and Prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for roasting.
- 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.
- 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.
- 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.
- 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.
- 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
