Introduction

Roasted Garlic Cheddar Cauliflower Soup is a comforting and creamy dish perfect for chilly days. Its rich cheddar flavor combined with caramelized roasted garlic and tender cauliflower creates a velvety texture that warms you from the inside out. This recipe is simple yet satisfying for any home cook.

A close-up of a creamy soup served in a white mug, showing one thick and smooth pale yellow layer filling the cup. Thin slices of green onion float on top with a sprinkle of black pepper and a few small strips of cheese adding texture. A piece of crusty brown bread is dipped into the soup, pulling up a gooey, stretchy layer of soup. Two more white mugs filled with the same soup sit in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
To garnish: sliced green onion and extra cheddar on top
Croutons or toasted sourdough bread/bread of choice for dipping or serving

Instructions

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

Tips & Variations

You can substitute sharp white cheddar if preferred for a slightly different flavor.
For a creamier texture, add a splash of cream or milk after blending.
If you want more depth, try adding a pinch of smoked paprika or a dash of nutmeg before blending.
Use chicken broth instead of vegetable broth for a richer, non-vegetarian option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Four white cups filled with creamy off-white soup are arranged on a white marbled surface. Each cup is topped with thin slices of bright green scallions, light yellow shredded cheese, and a sprinkle of black pepper. Two white plates hold several slices of toasted bread with golden brown crispy edges and open crumb texture. Around the cups and plates are scattered more scallion slices, cheese shreds, and a few small bread crumbs. Two tarnished metal spoons lie close together near one cup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, the soup stores well and can be made a day or two ahead. Just keep it refrigerated and reheat before serving.

Can I use fresh garlic instead of roasted garlic?

Roasting garlic softens its flavor, making it sweet and mellow, which complements the soup well. Fresh garlic is more pungent and could overpower the dish. If using fresh garlic, use sparingly and sauté it with the onion to mellow the flavor.