Introduction

This Roasted Garlic Cheddar Cauliflower Soup is a comforting and flavorful bowl perfect for cozy days. Roasting the cauliflower and garlic brings out a rich, caramelized depth, while sharp cheddar adds a creamy, tangy finish. It’s an easy, wholesome soup that’s sure to satisfy.

A white cup filled with thick, creamy light yellow soup, sprinkled with small black pepper specks, topped with some thin shredded cheese and green onion slices floating on the surface; a piece of toasted brown bread with a rough, crunchy crust is being dipped into the soup, showing the soup stretching in a smooth, gooey way. The cup is on a white marbled surface, and more cups with the same soup are slightly seen around. 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 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 and extra cheddar
Croutons or toasted sourdough bread/bread of choice for dipping and serving

Instructions

Step 1: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Step 2: Add cauliflower florets to the pan, drizzle with 1-2 tablespoons of olive oil, and season generously with salt and pepper; toss to combine.
Step 3: Prepare the garlic by peeling and discarding the outer papery layers of the whole head, leaving the skins on the individual cloves. Cut ¼ inch off the top to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and place on the pan with the cauliflower.
Step 4: Roast the cauliflower and garlic for 30-35 minutes, flipping halfway through, until the cauliflower is golden and caramelized.
Step 5: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5-8 minutes until translucent.
Step 6: Let the roasted garlic cool enough to handle, then squeeze the roasted garlic cloves out of their skins.
Step 7: In a blender, combine the sautéed onion, roasted cauliflower, roasted garlic, broth, salt, and pepper. Blend until smooth, about 1 minute, then pour the soup back into the pot over medium heat.
Step 8: Bring the soup to a light simmer, then stir in the shredded cheddar cheese. Simmer for 10-15 minutes, taste, and adjust seasonings as needed.
Step 9: Serve garnished with sliced green onion, extra cheddar, and your choice of croutons or toasted bread.

Tips & Variations

For a creamier texture, substitute 1 cup of broth with milk or add ½ cup half and half or heavy cream in place of ½ cup broth.
If you prefer a thicker soup, start with 3 cups of broth instead of 4.
Use sharp or extra-sharp cheddar for more pronounced flavor.

Storage

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

How to Serve

A thick creamy soup with a smooth pale yellow base fills a white cup, topped with thin green slices of scallion and small piles of shredded light yellow cheese sprinkled with black pepper. A crusty piece of brown bread with a rough texture is being dipped into the soup, showing the creamy soup clinging to it. The scene is set on a white marbled surface with other similar white cups partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cut cauliflower florets?

Yes, pre-cut cauliflower will work fine; just measure about 4-5 cups. Roasting time should remain the same until the florets are golden and tender.

Can I make this soup vegan?

To make a vegan version, use vegetable broth and substitute the cheddar cheese with a plant-based cheese or nutritional yeast to add a cheesy flavor.