Roasted Garlic Cheddar Cauliflower Soup is a creamy, savory, and comforting bowl of warmth, perfect for cozy evenings or lighter meals with a gourmet feel. Roasted cauliflower and garlic bring a depth of flavor, while sharp cheddar adds richness and body. This smooth and velvety soup is simple to make, nourishing, and full of satisfying flavor—ideal as a starter or a standalone meal.
Why You’ll Love This Recipe
This soup delivers big flavor with minimal ingredients. Roasting the cauliflower and garlic intensifies their natural sweetness and nuttiness, while the cheddar cheese brings a sharp, savory richness. It’s a vegetarian-friendly option (with the choice of using vegetable or chicken broth) and can be easily customized with toppings like croutons or extra cheese. Whether you’re cooking for guests or seeking a healthy comfort dish, this soup is an excellent choice.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• 1 large head cauliflower, cut into florets (about 4–5 cups)
• 1 head garlic
• 1 medium yellow onion, diced
• 4 cups vegetable broth (or chicken broth for added richness)
• 3 tablespoons olive oil, divided
• 1 heaping cup shredded sharp cheddar cheese
• Salt and freshly ground black pepper, to taste
For Garnish (optional):
• Sliced green onions
• Extra cheddar cheese
• Croutons
Directions
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Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. -
Roast Cauliflower and Garlic:
Spread the cauliflower florets on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.
Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and place on the baking sheet with the cauliflower.
Roast for 30–35 minutes, or until the cauliflower is golden and tender, and the garlic is soft. -
Sauté the Onion:
While the vegetables are roasting, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5–8 minutes. -
Blend the Soup:
Once the cauliflower and garlic are done, add them to the pot with the sautéed onions. Squeeze the softened roasted garlic cloves out of the head into the pot.
Pour in the vegetable broth. Use an immersion blender to blend the mixture until smooth. Alternatively, transfer the mixture in batches to a countertop blender and blend until creamy. -
Add the Cheese:
Return the blended soup to low heat. Stir in the shredded sharp cheddar cheese, a little at a time, until fully melted and incorporated. Taste and adjust seasoning with salt and pepper as needed. -
Serve:
Ladle the soup into bowls. Garnish with sliced green onions, extra cheddar cheese, or croutons as desired. Serve hot.
Servings and Timing
This recipe makes approximately 4 servings.
Preparation Time: 10 minutes
Roasting Time: 35 minutes
Cooking/Blending Time: 10 minutes
Total Time: 55 minutes
Variations
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Make it Vegan: Use a plant-based cheddar alternative and olive oil-based butter. Replace the dairy with a splash of unsweetened almond or oat milk if needed.
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Spicy Option: Add a pinch of cayenne pepper or crushed red pepper flakes during the blending stage.
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Herbed Version: Add thyme or rosemary while sautéing the onions for extra depth.
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Extra Creamy: Stir in a splash of heavy cream or sour cream before serving for added richness.
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Add Protein: Top with shredded rotisserie chicken or crispy chickpeas for a heartier dish.
Storage/Reheating
Refrigerator: Store the soup in an airtight container for up to 4 days.
Freezer: Cool completely and freeze in individual portions for up to 3 months.
To Reheat: Reheat gently on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen the consistency.
FAQs
Can I use frozen cauliflower?
Yes, but roasting fresh cauliflower enhances the flavor. If using frozen, roast it directly from frozen for a slightly longer time.
What’s the best cheese for this soup?
Sharp cheddar provides bold flavor, but you can use mild cheddar, white cheddar, or even a mix with Gruyère for variation.
Can I use pre-roasted garlic?
Yes, pre-roasted garlic can be used. Substitute about 6 roasted garlic cloves.
How smooth should the soup be?
That’s up to you. Blend until silky for a creamier soup or leave it slightly chunky for texture.
What if I don’t have an immersion blender?
Use a standard blender in batches, but be cautious blending hot liquids—vent the lid slightly and cover with a towel.
Can I make this soup in advance?
Yes, it reheats beautifully and can be made 1–2 days ahead.
How can I thicken the soup?
Let it simmer longer uncovered after blending, or add a small amount of cornstarch slurry if needed.
Is this soup gluten-free?
Yes, all ingredients are naturally gluten-free, but double-check broth and cheese packaging to confirm.
What can I serve with this soup?
It pairs well with crusty bread, grilled cheese sandwiches, or a green salad.
Can I add other vegetables?
Absolutely. Add parsnips, leeks, or carrots with the cauliflower for added flavor.
Conclusion
Roasted Garlic Cheddar Cauliflower Soup is a flavorful, nourishing dish perfect for chilly evenings or anytime you crave a creamy yet wholesome meal. With rich roasted vegetables, the sharpness of cheddar, and the smooth texture of blended soup, it’s a luxurious comfort food that’s easy to prepare and always satisfying. Serve it as a starter or a complete meal—it’s sure to become a favorite in your soup rotation.
Print
Roasted Garlic Cheddar Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Roasted + Blended
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Roasted Garlic Cheddar Cauliflower Soup is rich, comforting, and packed with flavor. Roasted cauliflower and garlic create a deliciously deep base, while sharp cheddar cheese adds a velvety finish. Perfect for cozy evenings or meal prep!
Ingredients
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1 large head cauliflower, cut into florets (approx. 4-5 cups)
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1 head garlic
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1 medium yellow onion, diced
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4 cups vegetable broth (or chicken broth for a richer taste)
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3 tbsp olive oil, divided
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1 heaping cup sharp cheddar cheese, shredded
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Salt and freshly ground black pepper, to taste
Optional Garnishes:
-
Sliced green onions
-
Extra cheddar cheese
-
Croutons
-
Instructions
-
Preheat Oven:
Preheat to 400°F (200°C). Line a baking sheet with parchment paper. -
Roast Cauliflower & Garlic:
Place cauliflower florets on the baking sheet. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss to coat.
Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and place on the sheet with the cauliflower.
Roast for 30–35 minutes until cauliflower is golden and garlic is soft. -
Sauté Onion:
In a large pot, heat remaining olive oil over medium heat. Sauté diced onion until translucent, about 5–8 minutes. -
Blend Soup:
Add roasted cauliflower and squeeze in the roasted garlic cloves. Pour in vegetable broth.
Use an immersion blender to blend until smooth, or use a countertop blender in batches. -
Add Cheese & Season:
Return the soup to low heat and stir in shredded cheddar until melted and smooth. Season with salt and pepper to taste. -
Serve:
Ladle into bowls and top with your favorite garnishes—green onions, croutons, or extra cheese.
Notes
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For added richness, swap half the broth with milk or cream.
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Add a pinch of cayenne or smoked paprika for a spicy, smoky kick.
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Can be frozen without the cheese for up to 2 months.
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