Description
Roasted Garlic Cheddar Cauliflower Soup
This creamy roasted cauliflower soup is packed with flavor from an entire head of roasted garlic. No cream or flour here – just pureed cauliflower and sharp cheddar cheese creating that perfect cozy texture. Inspired by traditional comfort foods, this simplified version skips the heavy cream but keeps all the indulgent taste. Serve it up with croutons or toasted sourdough for an absolutely comforting meal, perfect for chilly evenings!
1 large head cauliflower, cut into florets (4-5 cups)
3 tbsp olive oil, divided
Freshly ground salt & pepper
1 head garlic
1 medium yellow onion, diced
4 cups vegetable broth
½ tsp salt
1 heaping cup shredded sharp cheddar cheese
Garnish: green onion, extra cheddar, croutons/toasted bread
Directions:
1. Preheat oven to 400°F. Roast cauliflower and garlic.
2. Sauté onion in olive oil.
3. Blend all veggies with broth until smooth.
4. Simmer, stir in cheddar, and serve.
Prep Time: 10 mins
Kcal: 268 per serving
Step-by-Step Guide
1. Roast the Vegetables: Preheat oven to 400°F. Toss cauliflower florets with 2 tbsp olive oil, salt, and pepper. Slice the top off the garlic head, drizzle with remaining oil, and wrap in foil. Roast on a baking sheet for 25-30 minutes until cauliflower is tender and browned. Let garlic cool, then squeeze cloves from their skins.
2. Sauté the Aromatics: While vegetables roast, heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent.
3. Blend the Soup: To the pot with onions, add the roasted cauliflower, squeezed roasted garlic cloves, vegetable broth, and salt. Use an immersion blender directly in the pot to puree until completely smooth. (Alternatively, carefully blend in batches in a countertop blender).
4. Finish and Serve: Bring the pureed soup to a gentle simmer over medium heat. Reduce heat to low and stir in the shredded cheddar cheese until fully melted and incorporated. Taste and adjust seasoning. Serve immediately with your chosen garnishes.
Serving Suggestions
This soup is a canvas for delicious toppings. Consider a sprinkle of crispy bacon bits, a dollop of sour cream or Greek yogurt, or a dash of smoked paprika. For texture, homemade garlic croutons or toasted, buttered sourdough bread are perfect. For a fresh element, chopped chives, parsley, or thinly sliced green onion add a nice contrast. Pair with a simple side salad for a complete, satisfying meal.
How-to Summary
Cut and roast a head of cauliflower and a whole garlic bulb. Sauté a diced onion. Combine roasted veggies, onion, and broth in a pot, then blend until velvety smooth. Simmer the puree and stir in sharp cheddar cheese until creamy. Garnish and serve hot.
Frequently Asked Questions
Can I make this soup ahead of time? Yes. Prepare the soup completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it has thickened.
How can I make this soup dairy-free? Omit the cheddar cheese. For creaminess, blend in ¼ cup of raw cashews with the broth, or stir in ½ cup of full-fat coconut milk at the end (this will impart a slight coconut flavor).
My soup is too thick. How do I thin it? Simply add more vegetable broth, ¼ cup at a time, until you reach your desired consistency. Warm milk or water also works.
Can I freeze this cauliflower cheese soup? It’s possible, but with caution. Soups with dairy can sometimes separate when thawed. For best results, freeze the soup before adding the cheese. Thaw, reheat, and then stir in the fresh cheese.
What can I use instead of sharp cheddar? Gruyère, white cheddar, or a smoked Gouda would be excellent substitutes. For a milder flavor, use a regular medium cheddar.
Common Mistakes to Avoid
- Underseasoning: Roasted vegetables and broth need ample seasoning. Taste and adjust salt and pepper after blending and again after adding the cheese.
- Not Roasting the Garlic: Do not substitute raw garlic. Roasting mellows the flavor and provides the soup’s signature sweet, deep garlic note without sharpness.
- Overheating the Cheese: Once the cheese is added, keep the soup on low heat. Boiling can cause the cheese to become greasy or grainy.
- Incomplete Blending: Blend thoroughly for a luxuriously smooth texture. A few extra seconds with the immersion blender makes a significant difference.
Conclusion
This Roasted Garlic Cheddar Cauliflower Soup proves that deep, comforting flavor doesn’t require heavy ingredients. The magic of roasted vegetables, pureed into a velvety base and enriched with sharp cheese, creates a dish that feels indulgent yet remains surprisingly wholesome. It’s a versatile recipe perfect for meal prep and a guaranteed way to warm up any evening. Give it a try—it might just become your new favorite bowl of comfort.