Roasted Garlic Cheddar Cauliflower Soup Recipe

Introduction

This Roasted Garlic Cheddar Cauliflower Soup is a comforting, flavorful bowl perfect for cozy evenings. Roasting the cauliflower and garlic brings out a rich sweetness that pairs beautifully with sharp cheddar cheese. It’s a simple yet elegant soup that’s easy to prepare and sure to impress.

Ingredients

• 1 large head cauliflower, cut into florets (about 4-5 cups)
• 3 tablespoons olive oil, divided
• Freshly ground salt and pepper
• 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
• 1 heaping cup shredded sharp cheddar cheese
• To garnish: sliced green onion and extra cheddar cheese
• Croutons or toasted sourdough bread for serving

Instructions

1. Step 1: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place cauliflower florets on the sheet, drizzle with 1-2 tablespoons olive oil, season generously with salt and pepper, and toss to coat.
2. Step 2: Prepare the garlic by peeling off the outer papery layers of the whole head, leaving the skins on individual cloves. Cut ¼ inch off the top to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and place on the baking sheet with the cauliflower.
3. Step 3: Roast cauliflower and garlic in the oven for 30-35 minutes, flipping halfway through, until golden and caramelized.
4. Step 4: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5-8 minutes until translucent.
5. Step 5: Once roasted, let the garlic cool enough to handle and squeeze the soft roasted garlic out of the skins.
6. Step 6: In a blender, combine the sautéed onion, roasted cauliflower, roasted garlic, broth, ½ teaspoon salt, and pepper. Blend until smooth, about 1 minute.
7. Step 7: Pour the blended soup back into the pot and heat over medium until it reaches a light simmer.
8. Step 8: Stir in the shredded cheddar cheese and simmer for 10-15 minutes, adjusting seasoning as needed.
9. Step 9: Serve garnished with sliced green onion and extra cheddar. Enjoy with croutons or toasted sourdough bread.

Tips & Variations

• For a creamier texture, add a splash of heavy cream or milk before serving.
• Try swapping sharp cheddar for smoked gouda or fontina for a different cheese flavor.
• Roast the cauliflower and garlic together for deeper, combined flavors but be careful not to burn the garlic.
• Use homemade broth for an extra depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much upon cooling, add a splash of broth or water to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this soup?

Yes, frozen cauliflower works well if fresh is not available. Thaw and drain any excess water before roasting to avoid a watery soup.

Is this soup suitable for vegetarians?

Absolutely—just be sure to use vegetable broth instead of chicken broth to keep it vegetarian-friendly.

Roasted Garlic Cheddar Cauliflower Soup Recipe

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★★★★★

4.8 from 348 reviews

This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting dish that combines caramelized roasted cauliflower and garlic with sharp cheddar cheese for a rich flavor. Perfect as a hearty lunch or dinner, it’s finished with green onions and served alongside crusty toasted sourdough bread, offering a deliciously warm and satisfying meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 large head cauliflower, cut into florets (about 4–5 cups)
• 1 head garlic
• 1 medium yellow onion, diced

Liquids and Broth

• 4 cups vegetable broth (or chicken broth if not vegetarian)

Oils and Seasonings

• 3 tablespoons olive oil, divided
• ½ teaspoon salt, plus more to taste
• Freshly ground salt and pepper to taste
• Freshly ground black pepper to taste

Dairy

• 1 heaping cup shredded sharp cheddar cheese

Garnishes and Serving

• Sliced green onion
• Extra shredded sharp cheddar cheese for topping
• Croutons or toasted sourdough bread for dipping/serving

Instructions

1. Prepare for Roasting: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even cooking and easy cleanup.
2. Roast Cauliflower and Garlic: Place cauliflower florets on the lined baking sheet. Drizzle with 1-2 tablespoons olive oil, season generously with salt and pepper, and toss to combine. Prepare the garlic by peeling off the outer papery layers, leaving individual clove skins intact, then slice ¼ inch off the tops to expose the cloves. Drizzle olive oil on the garlic head, wrap it loosely in foil, and place it alongside the cauliflower. Roast both for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
3. Sauté Onion: While the cauliflower roasts, 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 Ingredients: Once the cauliflower and garlic are done roasting, allow the garlic to cool enough to handle. Squeeze out the softened roasted garlic cloves from their skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, salt, and pepper. Blend until smooth, about 1 minute, then pour the mixture back into the pot.
5. Simmer and Add Cheese: Heat the blended soup over medium heat until it reaches a light simmer. Stir in the shredded sharp cheddar cheese and continue to simmer gently for 10-15 minutes. Taste and adjust seasonings as needed.
6. Garnish and Serve: Ladle the soup into bowls, garnish with sliced green onions and extra shredded cheddar cheese. Serve warm accompanied by crusty toasted sourdough bread or croutons for dipping.

Notes

• You can substitute chicken broth for vegetable broth if not following a vegetarian diet.
• Toasting the bread enhances the dipping experience and adds texture contrast.
• For a smoother texture, strain the soup through a fine mesh sieve if desired after blending.
• Use sharp cheddar for best flavor impact, but mild or medium cheddar can be substituted.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.

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