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

1 large head cauliflower, cut into florets (approx. 4-5 cups)
1 head garlic
1 medium yellow onion, diced
4 cups vegetable broth (or chicken broth for a richer taste)
3 tbsp olive oil, divided
1 heaping cup sharp cheddar cheese, shredded
Salt and freshly ground black pepper, to taste

Optional Garnishes:
- Sliced green onions
- Extra cheddar cheese
- Croutons

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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

For added richness, swap half the broth with milk or cream.
Add a pinch of cayenne or smoked paprika for a spicy, smoky kick.
Can be frozen without the cheese for up to 2 months.