Roasted Garlic Cheddar Cauliflower Soup Recipe
This Roasted Garlic Cheddar Cauliflower Soup is a comforting, creamy blend of caramelized cauliflower and roasted garlic, enriched with sharp cheddar cheese. Perfect for chilly days, this soup offers a rich, savory flavor profile with a smooth texture, served best alongside crusty bread or croutons.
- 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
Vegetables
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 1 head garlic
- 1 medium yellow onion, diced
Other Ingredients
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- 4 cups vegetable broth (or chicken broth if not vegetarian)
- ½ teaspoon salt, plus more 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 serving
Instructions
- Preheat and prepare for roasting: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Roast cauliflower and garlic: Toss the cauliflower florets with 1-2 tablespoons olive oil, season generously with salt and pepper, and spread them on the baking sheet. For the garlic, peel away the outer papery layers but keep the individual clove skins intact. Slice ¼ inch off the top of the garlic head to expose the cloves, drizzle with olive oil, wrap loosely in foil, and place on the baking sheet alongside the cauliflower. Roast for 30-35 minutes, flipping the cauliflower halfway, until cauliflower is golden and caramelized.
- Sauté the onions: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until the onions become translucent and fragrant.
- Blend the soup: Allow the roasted garlic to cool enough to handle, then squeeze the softened garlic cloves out of their skins. In a large blender, combine the sautéed onions, roasted cauliflower, roasted garlic, broth, salt, and pepper. Blend until smooth, about 1 minute, then transfer the mixture back to the pot.
- Simmer and add cheese: Warm the blended soup over medium heat until it reaches a light simmer. Stir in the shredded cheddar cheese and simmer for an additional 10-15 minutes to fully melt the cheese and develop flavors. Taste and adjust seasoning as needed.
- Serve and garnish: Ladle soup into bowls and garnish with sliced green onions and extra cheddar cheese. Serve with crusty toasted sourdough bread or your preferred bread choice for dipping.
Notes
- For a creamier texture, substitute 1 cup of broth with milk, or replace ½ cup of broth with half and half or heavy cream for a richer soup.
- If you prefer a thicker consistency, start with 3 cups of broth instead of 4 cups.
- Be sure to roast the garlic properly to unlock its mellow, sweet flavor which enhances the soup significantly.
- This soup pairs wonderfully with crusty bread or croutons to add texture and heartiness to the meal.
Keywords: roasted garlic cauliflower soup, cheddar cauliflower soup, creamy cauliflower soup, vegetarian soup, roasted vegetable soup, comfort food soup
