Roasted Garlic Cheddar Cauliflower Soup Recipe
This creamy Roasted Garlic Cheddar Cauliflower Soup is a comforting, flavorful dish that features caramelized cauliflower and roasted garlic blended smoothly with sharp cheddar cheese. Without any cream, this easy soup relies on roasted vegetables and melted cheese for richness, making it a perfect warm meal served alongside croutons or toasted sourdough.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
Seasonings and Oils
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper to taste
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
Liquids
- 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
Cheese and Garnishes
- 1 heaping cup shredded sharp cheddar cheese
- Sliced green onion and extra cheddar for garnish
- Croutons or toasted sourdough bread/bread of choice for dipping or serving
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the cauliflower and garlic: Toss cauliflower florets with 1-2 tablespoons of olive oil, then season generously with salt and pepper. Prepare the garlic by peeling away the outer layers but leaving the individual cloves' skins intact. Slice off the top ¼ inch to expose the garlic cloves, drizzle with olive oil, and wrap loosely in foil. Place the garlic foil packet alongside the cauliflower on the baking sheet and roast for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
- Sauté the onion: While the vegetables roast, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and cook for 5-8 minutes until translucent and fragrant.
- Blend the soup: Once roasted, allow garlic to cool enough to handle. Squeeze the softened roasted garlic cloves out of their skins into a blender along with the cooked onion, roasted cauliflower, 4 cups broth, salt, and freshly ground black pepper. Blend until completely smooth, about 1 minute. Then, pour the blended mixture back into the pot and heat on medium.
- Simmer and add cheese: Bring the soup to a light simmer and stir in the shredded sharp cheddar cheese. Let it simmer gently for 10-15 minutes to allow flavors to meld and cheese to melt. Taste and adjust seasoning as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with sliced green onion and extra grated cheddar cheese. Serve warm paired with crusty toasted sourdough or your favorite bread and croutons for dipping.
Notes
- You can substitute chicken broth if you prefer a non-vegetarian version.
- Be careful not to burn the garlic during roasting; it should become soft and caramelized, not bitter.
- For a richer soup, use extra sharp cheddar cheese.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
- For a vegan variation, substitute cheddar cheese with a vegan cheese alternative and check the broth ingredients.
