Roasted Garlic Cheddar Cauliflower Soup Recipe
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.
- 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
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
- Preheat Oven: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper to prepare for roasting the vegetables.
- 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.
- 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.
- 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.
- 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.
- 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
