Roasted Garlic Cheddar Cauliflower Soup Recipe

Alright, soup lovers, this Roasted Garlic Cheddar Cauliflower Soup Recipe is about to be your new go-to comfort food. Imagine roasted cauliflower, garlic, and sharp cheddar cheese coming together in a creamy, cozy bowl of goodness. I made this on a chilly evening, and trust me, every spoonful felt like a warm hug. And hey, it’s healthy-ish because…cauliflower, right? Let’s dive in!

Why You’ll Love This Recipe

• Rich & Creamy: The sharp cheddar and roasted garlic bring all the richness without the guilt.
• Roasting Magic: Roasting the cauliflower and garlic gives this soup a deep, caramelized flavor.
• Perfect for Dipping: Grab some crusty bread because you’ll want to soak up every last drop.

this Recipe

Ingredients

Here’s what you’ll need to make this dreamy soup:

• Veggies: A big head of cauliflower, a whole head of garlic, and some onion to create that perfect base.
• Broth: I use vegetable broth to keep it vegetarian, but chicken broth works just as well if that’s what you have on hand.
• Cheese: Sharp cheddar is the star here—it gives the soup its rich, savory flavor.
• Seasonings: Just a pinch of salt and pepper to bring everything together.
• For Serving: I like to top it off with green onion, extra cheddar, and crunchy croutons or toasted sourdough. You could even sprinkle some fresh parsley or chives for a little fancy flair!

Variations

• Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne for a little heat.
• Creamy Dream: Stir in a splash of heavy cream or coconut milk at the end for an extra layer of creaminess.
• Vegan Option: Use dairy-free cheddar and a plant-based broth to make this vegan.

How to Make the Recipe

1. Preheat the Oven

Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Time to get that cauliflower nice and golden!

2. Roast the Cauliflower and Garlic

Toss the cauliflower florets on the prepared baking sheet with 1-2 tablespoons of olive oil, salt, and pepper. Give them a good mix to coat evenly. Now for the garlic—peel away the outer layers but leave the cloves in their skins. Cut the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap it loosely in foil. Place the garlic on the baking sheet with the cauliflower and roast for 30-35 minutes, flipping the cauliflower halfway through. You want them caramelized and delicious.

3. Sauté the Onion

While the cauliflower is getting its roast on, heat the remaining tablespoon of olive oil in a pot over medium heat. Toss in the diced onion and sauté for 5-8 minutes until it’s translucent and smells heavenly.

4. Blend the Soup

Now comes the fun part—blend it all up! In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic (just squeeze the garlic cloves out of their skins), and vegetable broth. Add salt and pepper, and blend until smooth. It’s going to look creamy and amazing already.

5. Simmer and Add Cheese

Pour your blended mixture back into the pot and bring it to a gentle simmer over medium heat. Stir in that heaping cup of shredded cheddar cheese, and let it melt into the soup. Simmer for 10-15 minutes, giving it a stir every now and then. Taste and adjust the seasoning as needed—this is your masterpiece, after all.

6. Serve

Ladle the soup into bowls, top with sliced green onions and extra cheddar for a little pizzazz. Serve it alongside some crusty sourdough bread, because let’s be real, you’re going to want to dip.

Tips for Making the Recipe

• Roast to Perfection: Don’t rush the roasting step—it’s what gives the soup its rich, nutty flavor.
• Blend Carefully: If you’re using a blender, work in small batches and leave a little vent for steam to escape.
• Adjust to Taste: Add more salt, pepper, or cheese until it’s just right for you.

How to Serve

Here are a few fun ways to enjoy this soup:

• Classic Style: Serve it with a hunk of toasted sourdough or crusty baguette for dipping.
• Fancy It Up: Drizzle with truffle oil or sprinkle crispy bacon bits for a gourmet twist.
• Family Night: Pair it with grilled cheese sandwiches for a comforting dinner everyone will love.

Make Ahead and Storage

• Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes like a dream! Let it cool completely, then freeze in portions for up to 3 months.
• Reheating: Reheat gently on the stovetop over medium heat, stirring often, or microwave in short bursts until warmed through.

FAQs

Can I use frozen cauliflower?
Totally! If you’re in a pinch, frozen cauliflower works just fine. Just roast it straight from frozen—no need to thaw.

Do I have to use cheddar cheese?
Nope! Feel free to use any melty cheese you like—Gruyère, Monterey Jack, or even a smoked cheese would be delicious.

How can I make this even creamier?
Stir in a little heavy cream or coconut milk right before serving. It’ll take the creaminess to a whole new level.

This Roasted Garlic Cheddar Cauliflower Soup Recipe is everything you want in a comforting bowl of soup—creamy, cheesy, and packed with flavor. Whip it up, grab a spoon, and dive in!

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