Roasted Garlic Cheddar Cauliflower Soup Recipe

Introduction

This Roasted Garlic Cheddar Cauliflower Soup is a warm, comforting dish perfect for chilly days. With caramelized cauliflower and sweet roasted garlic blended into a creamy base, it’s both rich and satisfying. Topped with sharp cheddar and fresh green onions, this soup is a delicious way to enjoy veggies.

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 substitute 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 and extra cheddar cheese
• Croutons or toasted sourdough bread/bread of choice for dipping or serving

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Step 2: Add cauliflower florets to the baking sheet, drizzle with 1-2 tablespoons olive oil, and season generously with salt and pepper. Toss to combine.
3. Step 3: Prepare the garlic by peeling away the outer papery layers of the head, leaving the skins on individual cloves intact. Cut about ¼ inch off the top to expose the cloves, drizzle with olive oil, then wrap loosely in foil. Place the wrapped garlic on the same baking sheet as the cauliflower.
4. Step 4: Roast the cauliflower and garlic for 30-35 minutes, flipping the cauliflower halfway through, until the cauliflower is 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: When cool enough to handle, squeeze the roasted garlic 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.
9. Step 9: Bring the soup to a light simmer, then stir in the shredded cheddar cheese. Simmer for 10-15 minutes, tasting and adjusting seasoning as needed.
10. Step 10: Serve garnished with sliced green onion and extra cheddar cheese. Enjoy with crusty toasted sourdough or your favorite bread. Serves 4.

Tips & Variations

• For a richer flavor, use a mix of sharp and mild cheddar cheeses or add a splash of cream before serving.
• Substitute vegetable broth with chicken broth if you prefer a non-vegetarian option.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Use an immersion blender to blend the soup directly in the pot for easier cleanup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. You may need to add a splash of broth or water to loosen the consistency after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply omit the cheddar cheese or substitute it with a vegan cheese alternative. You might also add nutritional yeast for a cheesy flavor without dairy.

Can I freeze the soup?

Yes, this soup freezes well. Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Roasted Garlic Cheddar Cauliflower Soup Recipe

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★★★★★

4.5 from 59 reviews

This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting blend of roasted cauliflower and garlic, enhanced with sharp cheddar cheese for a rich, savory flavor. Perfect as a warm appetizer or meal, this soup combines roasting and blending techniques to develop deep, caramelized flavors and a smooth, velvety texture.

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

Ingredients

Scale 1x2x3x

Main 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 sub chicken broth if not vegetarian)
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1 heaping cup shredded sharp cheddar cheese

Garnishes and Serving Suggestions

• Sliced green onion & extra cheddar on top
• Croutons or toasted sourdough bread/bread of choice for dipping/serving

Instructions

1. Preheat Oven: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper to prepare for roasting the vegetables.
2. Roast Vegetables: Toss the cauliflower florets with 1-2 tablespoons of olive oil, salt, and pepper on the baking sheet. Prepare the garlic by peeling off the outer papery layers, leaving the skins on the cloves intact, then cutting ¼ inch off the top of the garlic head to expose the cloves. Drizzle the garlic with olive oil, wrap loosely in foil, and place on the baking sheet with the cauliflower. Roast for 30-35 minutes, flipping the cauliflower halfway through until golden and caramelized.
3. Sauté Onion: While the vegetables roast, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent and fragrant.
4. Blend Soup: Once roasted, let the garlic cool enough to handle, then squeeze the softened cloves out of their skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, broth, salt, and pepper. Blend until smooth, about 1 minute, then transfer back to the pot.
5. Simmer and Add Cheese: Warm the blended soup over medium heat until it reaches a gentle simmer. Stir in the shredded sharp cheddar cheese until melted and fully incorporated. Simmer the soup for an additional 10-15 minutes, tasting and adjusting salt and pepper as needed.
6. Serve: Ladle the soup into bowls and garnish with sliced green onions and extra shredded cheddar. Serve alongside crusty toasted sourdough or your preferred bread for dipping.

Notes

• For a vegetarian option, use vegetable broth; substitute chicken broth if preferred.
• Roasting the garlic whole softens it, giving a mellow sweetness to the soup.
• Adjust the thickness by adding more or less broth according to your preference.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.
• For a spicier kick, consider adding a pinch of cayenne pepper or smoked paprika.

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