Roasted Garlic Cheddar Cauliflower Soup
This warm, creamy soup brings out the nutty sweetness of roasted cauliflower paired with the bold flavor of sharp cheddar and mellow roasted garlic. Ideal for chilly days, it’s a comforting and hearty bowl with layers of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasted, blended
- Cuisine: American
Ingredients
Scale
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or chicken broth for added richness)
- 3 tbsp olive oil, divided
- 1 heaping cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
- Garnishes: sliced green onions, extra cheddar, or croutons
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Cauliflower and Garlic: Arrange cauliflower florets on the baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Trim the top of the garlic head, drizzle with 1 tbsp olive oil, wrap it in foil, and place it on the baking sheet with the cauliflower. Roast for 30-35 minutes, until cauliflower is golden and garlic is softened.
- Sauté Onion: While roasting, heat the remaining olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5-8 minutes.
- Blend: Add the roasted cauliflower and squeezed roasted garlic cloves to the pot with the onions. Pour in the vegetable broth, then use an immersion blender to puree until smooth. For a countertop blender, work in batches, blending until creamy.
- Add Cheese: Return the blended soup to low heat. Gradually stir in the shredded cheddar until melted and fully incorporated. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with green onions, extra cheddar, or croutons as desired.
Notes
- Make it Vegan: Substitute the cheddar with a dairy-free alternative and use non-dairy milk or extra broth.
- Storage: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months. If freezing, add the cheese and any cream after reheating.
- Consistency: For a thinner soup, add extra broth; for a thicker texture, simmer uncovered until reduced.