Roasted Garlic Cheddar Cauliflower Soup Recipe

Why You’ll Love This Recipe

I absolutely love how creamy and comforting this soup is while being lightened up with just the right amount of cheddar and roasted garlic. The cauliflower brings a mild, nutty flavor, while the roasted garlic adds a deep, sweet savoriness that makes this soup stand out. It’s incredibly easy to make, and the best part is there’s no cream or flour involved, yet it’s thick and velvety. The sharp cheddar gives it that satisfying cheesiness, and when served with crusty bread or croutons, it’s a meal you’ll want to make over and over again!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large head cauliflower, cut into florets (about 4-5 cups)

3 tablespoons olive oil, divided

Freshly ground salt and pepper, to taste

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, to taste

1 heaping cup shredded sharp cheddar cheese

For garnish:

Sliced green onion

Extra shredded cheddar cheese

Croutons or toasted sourdough bread for dipping

Directions

Step 1: Roast the Vegetables

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the Cauliflower: Add cauliflower florets to the prepared baking sheet. Drizzle with 1-2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.

Roast the Garlic: For the garlic, peel off the outer papery layers of the head of garlic, leaving the skins intact around the individual cloves. Cut off ¼ inch from the top of the garlic cloves to expose them. Drizzle the exposed garlic with a little olive oil, wrap it loosely in foil, and place it on the baking sheet alongside the cauliflower.

Roast: Roast the cauliflower and garlic in the preheated oven for 30-35 minutes, flipping the cauliflower halfway through. The cauliflower should be golden and caramelized when done.

Step 2: Cook the Onion

While the cauliflower and garlic are roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-8 minutes until the onion becomes translucent and soft.

Step 3: Blend the Soup

Once the cauliflower and garlic are roasted, remove the garlic from the foil and squeeze the soft roasted garlic cloves out of their skins.

In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, ½ teaspoon salt, and freshly ground black pepper. Blend until smooth, about 1 minute.

Pour the blended mixture back into the pot over medium heat.

Step 4: Add the Cheese and Simmer

Bring the soup to a light simmer. Stir in the shredded sharp cheddar cheese and continue to simmer for 10-15 minutes, allowing the cheese to melt and the soup to thicken.

Taste and adjust seasoning as necessary, adding more salt, pepper, or even a splash of lemon juice for brightness.

Step 5: Serve and Garnish

Serve the soup in bowls, garnished with sliced green onion, a little extra shredded cheddar, and croutons or toasted sourdough bread on the side. Enjoy the comforting flavors of this creamy, cheesy soup!

Servings and Timing

Servings: 4

Prep time: 10 minutes

Cook time: 35 minutes (including roasting)

Total time: 45 minutes

Variations

Vegan Version: To make this soup vegan, simply substitute the cheddar cheese with a dairy-free cheese alternative. You can also use a plant-based milk (like almond milk) instead of broth to make it creamier.

Richer Soup: If you prefer a richer texture, substitute 1 cup of milk for 1 cup of the broth or add half-and-half or heavy cream instead of some of the broth.

Spicy Kick: For a bit of heat, I sometimes add a pinch of red pepper flakes or a diced jalapeño while cooking the onion.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.

Reheating: Reheat the soup on the stovetop over medium heat, adding a bit more broth if needed to reach your desired consistency. You can also microwave individual servings.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower can work just as well! Simply thaw it before roasting, or you can roast it directly from frozen, though the roasting time may need to be adjusted slightly.

Can I make this soup ahead of time?

Absolutely! This soup is great for meal prep. Make it ahead and store it in the fridge. The flavors will develop even more after sitting for a day or two.

How do I make this soup thicker?

If you prefer a thicker soup, start with less broth or simmer it for longer after blending to reduce the liquid.

Can I freeze this soup?

Yes, this soup freezes well! Let it cool completely before transferring it to an airtight container for freezing. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop.

Can I add other vegetables?

Yes! You can easily add extra veggies like carrots, celery, spinach, or kale for added nutrition and flavor. Just cook them along with the onion.

Conclusion

This Roasted Garlic Cheddar Cauliflower Soup is a cozy, comforting bowl of goodness that’s perfect for cooler weather. The roasted garlic and cauliflower blend together beautifully to create a creamy, velvety texture, while the cheddar cheese adds that perfect cheesy flavor. It’s easy to make, and you can customize it with different toppings or add-ins to suit your taste. Serve it up with some crusty bread for dipping, and enjoy a comforting meal that will keep you coming back for more!

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