Roasted Garlic Cheddar Cauliflower Soup Recipe
A comforting and creamy roasted garlic cheddar cauliflower soup featuring caramelized cauliflower and garlic, blended with sharp cheddar cheese for a rich, flavorful dish. Perfect for chilly days or a cozy family dinner, served with crusty bread or croutons for dipping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main 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 substitute 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
- Extra shredded sharp cheddar cheese
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Cut cauliflower into florets and place on the baking sheet. Drizzle with 1-2 tablespoons olive oil and season generously with salt and pepper. Toss to coat evenly.
- Roast garlic: Peel and discard the outer papery layers of the whole garlic head, leaving individual cloves intact with skins on. Slice about 1/4 inch off the top of the garlic head to expose the cloves. Drizzle the exposed cloves with olive oil, wrap the head loosely in foil, and place it on the baking sheet alongside the cauliflower.
- Roast cauliflower and garlic: Roast the cauliflower and garlic for 30-35 minutes, flipping the cauliflower halfway through to ensure golden caramelization. The garlic should be soft and roasted through at the end.
- Sauté onion: While roasting, heat 1 tablespoon olive oil in a medium pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent and fragrant.
- Blend soup: Once roasted, allow the garlic to cool enough to handle, then squeeze the soft roasted cloves out of the skin. In a large blender, add the sautéed onions, roasted cauliflower, roasted garlic, vegetable broth, salt, and black pepper. Blend until smooth, about one minute. Pour the pureed soup back into the pot.
- Simmer and add cheese: Place the pot over medium heat and bring the soup to a gentle simmer. Stir in the shredded sharp cheddar cheese and continue to simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and garnish: Ladle the hot soup into bowls. Garnish with sliced green onion and extra shredded cheddar cheese on top. Serve alongside crusty toasted sourdough bread, croutons, or your preferred bread for dipping.
Notes
- If you prefer a thinner soup, add additional broth until desired consistency is reached.
- For a non-vegetarian option, chicken broth can be used instead of vegetable broth.
- To make it vegan, substitute cheddar cheese with a vegan cheese alternative or nutritional yeast, and use vegetable broth.
- Roasting the garlic whole allows it to caramelize gently, lending a milder, sweeter flavor to the soup.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Cauliflower soup, roasted garlic, cheddar soup, creamy soup, vegetarian soup, comfort food
