Cozy Up with Roasted Garlic Cheddar Cauliflower Soup
As the weather cools down and cozy meals become a priority, there’s nothing better than warming up with a hearty bowl of soup. This Roasted Garlic Cheddar Cauliflower Soup is the perfect blend of comfort, creaminess, and savory flavors. Roasting the cauliflower and garlic brings out their natural sweetness, while sharp cheddar cheese adds a rich and velvety texture. It’s a simple, flavorful dish that’s perfect for family dinners or as a make-ahead lunch for busy weeks.
Why You’ll Love This Soup
This soup is a delicious way to transform cauliflower into a comforting meal. Roasting the cauliflower with garlic gives the soup depth and a slightly nutty flavor. The addition of cheddar cheese adds a sharpness that balances the sweetness of the roasted vegetables. The result is a silky, rich soup that’s nutritious and satisfying. Plus, it’s vegetarian-friendly and can easily be made vegan by substituting the cheese with a plant-based option.
Ingredients:
- 1 large head cauliflower, cut into florets (about 4-5 cups)
- 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 chicken broth, if not vegetarian)
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 heaping cup shredded sharp cheddar cheese
For Garnish:
- Sliced green onion
- Extra shredded cheddar cheese
- Croutons or toasted sourdough bread, for serving
Directions:
1. Roast the Veggies:
- Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. - Prepare the Cauliflower:
Place the cauliflower florets on the baking sheet. Drizzle with 1-2 tablespoons of olive oil and season generously with freshly ground salt and pepper. Toss to coat the cauliflower evenly. - Roast the Garlic:
Peel away the outer layers of the garlic, keeping the skins on the cloves. Slice off the top ¼ inch of the garlic head to expose the cloves, drizzle with olive oil, and wrap loosely in foil. Place it on the baking sheet with the cauliflower. - Roast Until Golden:
Roast the cauliflower and garlic for 30-35 minutes, flipping the cauliflower halfway through, until it’s golden and caramelized.
2. Sauté the Onion:
- 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 softened and translucent. This step adds another layer of flavor to the soup.
3. Blend the Soup:
- Combine Ingredients:
Once the cauliflower and garlic are done roasting, transfer them to a blender along with the sautéed onion, vegetable broth, salt, and pepper. - Squeeze the Roasted Garlic:
Let the roasted garlic cool slightly, then squeeze the softened garlic cloves out of their skins and into the blender. The roasted garlic brings a deep, mellow flavor that elevates the soup. - Blend Until Smooth:
Blend everything together until the soup is smooth and creamy, which should take about a minute.
4. Simmer and Finish:
- Simmer the Soup:
Pour the blended soup back into the pot and bring it to a gentle simmer over medium heat. - Add the Cheese:
Stir in the shredded sharp cheddar cheese, allowing it to melt into the soup as it simmers for 10-15 minutes. Stir occasionally to ensure everything is well-combined. - Taste and Adjust:
Taste the soup and adjust the seasoning with more salt and pepper if needed.
5. Serve and Garnish:
- Ladle and Garnish:
Ladle the hot soup into bowls and garnish with sliced green onions, extra cheddar cheese, and croutons or toasted sourdough bread for added texture.
Notes:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Calories: 230 kcal per serving
- Servings: 4 servings
The Ultimate Comfort Soup
This Roasted Garlic Cheddar Cauliflower Soup is creamy, comforting, and full of rich flavors, making it the ideal soup for chilly days. It’s a fantastic way to elevate cauliflower and turn it into a savory, restaurant-quality dish. Whether you serve it as a light lunch or a starter for dinner, it’s sure to impress your family and guests alike.
Roasted Garlic Cheddar Cauliflower Soup Recipe
- Total Time: 1 hour
- Yield: '
Description
This Roasted Garlic Cheddar Cauliflower Soup combines the rich, creamy flavors of sharp cheddar cheese and the deep, roasted goodness of garlic. The roasted cauliflower adds a subtle nutty flavor, while the vegetable broth creates a light and smooth base for the soup. Topped with extra cheddar and fresh green onion, this soup is perfect for chilly evenings when you need a bowl of comfort.
Ingredients
1 large head cauliflower, cut into florets (about 4–5 cups 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 chicken broth, if not vegetarian)
½ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1 heaping cup shredded sharp cheddar cheese
For Garnish:
Sliced green onion
Extra shredded cheddar cheese
Croutons or toasted sourdough bread, for serving
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast the veggies: Place the cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons of olive oil, and season generously with salt and pepper. Toss to coat.
For the garlic, peel and discard the outer papery layers, leaving the skins of the individual cloves intact. Slice off ¼ inch from the top of the garlic head to expose the cloves. Drizzle with olive oil and loosely wrap in foil. Place the garlic on the sheet with the cauliflower.
Roast the cauliflower and garlic for 30-35 minutes, flipping halfway through, until the cauliflower is golden and caramelized.
Sauté the onion: While the cauliflower is roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until softened and translucent.
Blend the soup: Once the cauliflower and garlic are done roasting, transfer them to a blender along with the sautéed onion, broth, salt, and pepper. Allow the garlic to cool, then squeeze the roasted garlic cloves out of the skins into the blender. Blend until smooth (about 1 minute).
Simmer and finish: Pour the blended soup back into the pot and place over medium heat. Bring it to a light simmer, then stir in the shredded cheddar cheese. Let it simmer for 10-15 minutes, stirring occasionally. Taste and adjust the seasoning as needed.
Serve and garnish: Ladle the soup into bowls, and garnish with sliced green onion, extra cheddar cheese, and croutons or toasted sourdough bread. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 230