Roasted Garlic Cheddar Cauliflower Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: Roasted Garlic Cheddar Cauliflower Soup, creamy cauliflower soup, roasted garlic soup, comfort food, vegetarian soup, cheddar cauliflower soup
