Roasted Garlic Cheddar Cauliflower Soup Recipe
Alright, soup lovers, this Roasted Garlic Cheddar Cauliflower Soup 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.
Ingredients
- Cauliflower: 1 large head, cut into florets (about 4-5 cups).
- Olive Oil: 3 tablespoons, divided for roasting and sautéing.
- Salt & Pepper: Freshly ground to taste.
- Garlic: 1 whole head for that roasted garlic flavor.
- Yellow Onion: 1 medium, diced.
- Vegetable Broth: 4 cups (or swap for chicken broth if you prefer).
- Shredded Cheddar Cheese: 1 heaping cup of sharp cheddar.
- Garnishes: Sliced green onion, extra cheddar cheese, croutons, or toasted sourdough bread.
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.
How to Serve
- With Bread: Crusty sourdough or even a garlic bread twist is perfect for dunking.
- With a Salad: Pair it with a light green salad to balance out the richness.
- For Lunch or Dinner: This soup works any time of day—just make sure you’re ready for seconds!
Make Ahead
- Fridge: Store leftover soup in the fridge for up to 4 days. It reheats beautifully!
- Freezer: You can freeze the soup for up to 3 months. Just thaw and reheat when you’re craving something cozy.
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 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!
PrintRoasted Garlic Cheddar Cauliflower Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Description
A creamy and savory roasted cauliflower soup with sharp cheddar cheese and roasted garlic, perfect for cozy days. Serve it with crusty bread for dipping, and garnish with sliced green onions and extra cheddar.
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)*
- 1/2 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 cheddar on top
- Croutons or toasted sourdough bread for dipping/serving
Instructions
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Roast the Vegetables:
Place the cauliflower florets on the prepared baking sheet. Drizzle with 1-2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly.
For the garlic, peel away the outer papery layers, leaving the skins of the individual cloves intact. Cut ¼ inch off the top of the garlic head, exposing the tops of the cloves. Place the garlic on a sheet of foil, drizzle with olive oil, and loosely wrap the foil around it. Place the foil-wrapped garlic on the baking sheet with the cauliflower.
Roast for 30-35 minutes, flipping the cauliflower halfway through, until the cauliflower is golden brown and caramelized. - Cook the Onion:
While the cauliflower and garlic are roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until the onion becomes translucent. - Blend the Soup:
Once the cauliflower and garlic are done roasting, add the sautéed onion, roasted cauliflower, roasted garlic (squeezed from the skins), broth, salt, and pepper to a blender. Blend until smooth, about 1 minute. Pour the blended soup back into the pot and place over medium heat. - Finish the Soup:
Bring the soup to a light simmer, then stir in the shredded cheddar cheese. Continue to simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasonings as needed. - Serve:
Garnish the soup with sliced green onions and extra cheddar cheese. Serve with crusty toasted sourdough bread or your favorite bread for dipping.
Notes
- For a creamier soup, you can substitute 1 cup of broth with 1 cup of milk.
- For a richer texture, add ½ cup of half-and-half or heavy cream in place of ½ cup of broth.
- If you prefer a thicker soup, reduce the amount of broth to 3 cups.
- Customize the soup with additional spices or herbs based on your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg