There is something truly magical about the comforting warmth and rich flavor of the Roasted Garlic Cheddar Cauliflower Soup Recipe. This soup brings together the natural sweetness of roasted cauliflower and the deep, mellow notes of garlic roasted to perfection. What makes this soup a personal favorite is how creamy and luscious it tastes without a drop of heavy cream—thanks to blending perfectly cooked cauliflower and sharp cheddar cheese for a velvety texture and satisfying depth. It’s the perfect bowl of cozy goodness to curl up with any day of the year, especially when paired with crunchy croutons or toasted sourdough bread for that extra touch of indulgence.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you. Each element plays a vital role in building layers of flavor, creaminess, and that inviting golden hue that makes this soup so irresistible.
- Cauliflower florets: Using a whole head cut into florets ensures a creamy base and a mild, slightly nutty flavor after roasting.
- Olive oil: Divided between roasting and sautéing, it adds richness and helps caramelize the veggies for depth.
- Fresh garlic head: Roasted until soft and sweet, garlic transforms into a mellow powerhouse that elevates every spoonful.
- Yellow onion: Adds natural sweetness and aroma—essential for balancing the savory cheese later.
- Vegetable broth: Provides the liquid base and ties all the flavors together; you can swap for chicken broth if you prefer.
- Salt and freshly ground black pepper: Simple seasonings that awaken all the ingredients’ natural flavors.
- Sharp cheddar cheese: Adds a punch of savory creaminess and that classic cheesy finish everyone craves.
- Garnishes (green onion, extra cheddar, croutons): These finishers add texture, freshness, and eye-catching color to make every bowl inviting.
How to Make Roasted Garlic Cheddar Cauliflower Soup Recipe
Step 1: Roast the Cauliflower and Garlic
Start by preheating your oven to 400 degrees F. Get your cauliflower florets onto a baking sheet lined with parchment, drizzle them with olive oil, and season well with salt and pepper. Next, prepare the garlic head by trimming its top to expose the cloves but keeping the skins on so they roast gently inside. Drizzle the garlic with olive oil and wrap it loosely in foil. Roast both for about 30 to 35 minutes, flipping the cauliflower halfway so every piece gets that beautiful golden caramelization and the garlic becomes soft and tender, releasing that irresistible roasted aroma.
Step 2: Sauté the Onion
While the roasting magic works its charm, heat a tablespoon of olive oil in a pot. Add diced yellow onion and cook it slowly over medium heat until it becomes translucent and fragrant—about 5 to 8 minutes. This step builds a slightly sweet base that will meld perfectly with the sharp cheddar later on.
Step 3: Blend Everything Together
Once the cauliflower and garlic are roasted, allow the garlic to cool just enough to handle. Then gently squeeze the soft cloves out of their skins. In a high-power blender, combine the sautéed onion, roasted cauliflower florets, the roasted garlic cloves, vegetable broth, salt, and freshly ground pepper. Blend until the soup is silky smooth and creamy, typically around one minute. Pour the blended mixture back into the pot for the finishing touches.
Step 4: Bring the Soup to Simmer and Add Cheese
Place the pot over medium heat and gently heat the soup until it simmers lightly. Then, slowly stir in the shredded sharp cheddar cheese, letting it melt fully into the soup. Simmer for another 10 to 15 minutes while you taste and adjust the seasoning as needed. This step is where the soup becomes comforting and luscious, making your kitchen smell like pure heaven.
How to Serve Roasted Garlic Cheddar Cauliflower Soup Recipe
Garnishes
To really bring this soup to the next level, sprinkle sliced green onions and some extra shredded sharp cheddar on top. These garnishes add pops of fresh crunch and an inviting cheesiness that makes every spoonful exciting from the very first bite.
Side Dishes
Nothing beats dipping crusty toasted sourdough or your favorite bread into this creamy soup. The bread soaks up every velvety drop, making your meal feel indulgent yet effortlessly satisfying. For a heartier spread, a crisp side salad or roasted veggies also make great companions.
Creative Ways to Present
For entertaining or a special touch, serve this soup in hollowed-out mini bread bowls or cups. You can also drizzle a little chili oil or swirl in some creme fraiche for flair and an extra layer of flavor contrast. A sprinkle of smoked paprika or toasted nuts can kick it up too, making it a crowd-pleaser worthy of any table.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain its creamy texture and fresh flavors. When ready to enjoy again, give it a good stir after reheating to bring everything back to its silky smooth self.
Freezing
You can freeze leftover Roasted Garlic Cheddar Cauliflower Soup Recipe without any trouble. Portion it into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for your future comfort meal fix.
Reheating
When it’s time to reheat, warming gently over medium-low heat on the stove is best to prevent scorching. Stir frequently, and if the soup feels a bit thick after refrigeration, add a splash of broth or milk to revive that perfect creamy consistency.
FAQs
Can I make this soup vegan?
Absolutely! Simply swap out the cheddar cheese for your favorite vegan cheese or nutritional yeast, and use vegetable broth to keep it completely plant-based while maintaining rich flavor.
Is this soup gluten free?
Yes, the soup itself contains no gluten, making it a safe choice for gluten-free diets. Just be mindful of your bread or garnish choices if serving alongside.
Can I add other vegetables to the soup?
Definitely! Feel free to toss in some cooked potato or celery to the blend for extra body, or stir in chopped spinach or kale for a green boost just before serving.
Why roast the garlic whole instead of using minced garlic?
Roasting the whole head of garlic softens its sharpness and transforms it into a sweet, buttery flavor that’s far more complex and mellow than raw or minced garlic. This careful roasting is key to the soup’s signature depth.
Can I use sharp white cheddar instead of yellow?
Yes, sharp white cheddar works just as well and will provide the same tangy, cheesy richness. The color difference is minimal once melted into the soup.
Final Thoughts
There’s nothing like the cozy, cheesy comfort found in the Roasted Garlic Cheddar Cauliflower Soup Recipe, making it a must-try for anyone craving a satisfying and nutritious bowl. Its wonderfully smooth texture and rich flavors come together so simply with wholesome ingredients you probably already have on hand. I hope you enjoy making and sharing this soup as much as I do—once you try it, it’s sure to become a cherished recipe in your kitchen, too!
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Roasted Garlic Cheddar Cauliflower Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Lunch, Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This creamy roasted garlic cheddar cauliflower soup combines the rich, caramelized flavors of roasted cauliflower and garlic with sharp melted cheddar cheese for a comforting, flavorful meal. It is made without cream, relying on the natural creaminess of blended cauliflower, making it a delicious, gluten-free, vegetarian option perfect for lunch or dinner. Serve it with crusty toasted sourdough or croutons for an extra satisfying touch.
Ingredients
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, to taste
- 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, to taste
- 1 heaping cup shredded sharp cheddar cheese
To Garnish
- Sliced green onion
- Extra shredded sharp cheddar cheese
- Croutons or toasted sourdough bread (or bread of choice) for dipping/serving
Instructions
- Preheat and prepare for roasting: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Roast cauliflower and garlic: Place the cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons of olive oil, then season generously with salt and freshly ground pepper. Toss to coat evenly. For the garlic, peel away the outer papery layers but keep the skins on the individual cloves intact. Trim about ¼ inch off the top to expose the cloves, drizzle with olive oil, and wrap loosely in foil. Place the foil-wrapped garlic on the same baking sheet with the cauliflower. Roast both for 30-35 minutes, flipping the cauliflower halfway through, until the cauliflower is golden and caramelized.
- Sauté the onion: While the cauliflower and garlic roast, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and cook for 5-8 minutes until translucent and softened, stirring occasionally to avoid browning.
- Blend the soup base: Once the roasted garlic is cool enough to handle, squeeze the softened garlic cloves out of their skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, ½ teaspoon salt, and freshly ground black pepper. Blend until completely smooth, about one minute. Pour the blended soup back into the pot.
- Simmer and add cheese: Place the pot over medium heat and bring the soup to a light simmer. Stir in the shredded sharp cheddar cheese until melted and incorporated. Continue to simmer gently for 10-15 minutes to let flavors meld. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and garnish: Ladle the hot soup into bowls and garnish with sliced green onion and extra shredded cheddar cheese. Serve alongside crusty toasted sourdough or your preferred bread for dipping.
Notes
- For creamier soup, substitute 1 cup of the broth with milk, or add ½ cup half and half or heavy cream for a richer texture.
- If you prefer a thicker consistency, reduce the broth amount to 3 cups instead of 4.
- Use chicken broth if not adhering to a vegetarian diet for added flavor.
- Roasting garlic and cauliflower together enhances their natural sweetness and depth of flavor.
- Adjust seasoning gradually to suit your taste preference.
