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Roasted Garlic Cheddar Cauliflower Soup Recipe

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This Roasted Garlic Cheddar Cauliflower Soup is rich, creamy, and bursting with flavor. Roasted cauliflower and garlic form the base, enriched with sharp cheddar cheese, making it the ultimate comforting yet light soup. No cream or flour is needed, just blended vegetables and savory cheese.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes (including roasting)
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop, Roasting
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Roast the Vegetables:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Add cauliflower florets to the prepared baking sheet, drizzle with 1-2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly. For the garlic, peel off the outer papery layers, cut off ¼ inch from the top to expose the cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet alongside the cauliflower. Roast for 30-35 minutes, flipping halfway through.
  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 translucent and soft.
  3. Blend the Soup:
    Once the cauliflower and garlic are roasted, remove the garlic from the foil and squeeze the soft 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 back into the pot over medium heat.
  4. Add the Cheese and Simmer:
    Bring the soup to a 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. Adjust seasoning as necessary, adding salt, pepper, or a splash of lemon juice for brightness.
  5. Serve and Garnish:
    Serve the soup in bowls, garnished with sliced green onion, extra shredded cheddar, and croutons or toasted sourdough bread on the side.

Notes

  • Vegan Version: Substitute the cheddar cheese with a dairy-free cheese alternative and use plant-based milk for creaminess.
  • Richer Soup: For a richer texture, swap 1 cup of the broth with milk or use half-and-half or cream.
  • Spicy Kick: Add red pepper flakes or diced jalapeño with the onion for extra heat.
  • Storage: Leftovers can be stored in an airtight container for up to 3-4 days in the fridge.
  • Reheating: Reheat on the stovetop, adding more broth as needed. Can also be microwaved.

Nutrition

Find it online: https://cheftinaskitchen.com/roasted-garlic-cheddar-cauliflower-soup-recipe/