Creamy Roasted Garlic Cheddar Cauliflower Soup

This Creamy Roasted Garlic Cheddar Cauliflower Soup is my go-to when the weather turns cold and I need something seriously comforting. The best part? There’s no cream or flour needed. The cauliflower becomes naturally silky when roasted until golden and blended with roasted garlic.

I stumbled upon this easy cauliflower soup recipe one winter evening when I wanted something hearty but didn’t have any cream in the fridge. I grabbed a head of cauliflower that had been sitting in my crisper drawer, roasted it until beautifully caramelized, threw in some roasted garlic for depth, and blended it all with sharp cheddar. The result was a creamy roasted garlic cheddar cauliflower soup that’s become a weekly staple in my kitchen. It’s naturally thick, loaded with flavor, and comes together in under an hour. The roasted garlic adds a sweet, mellow depth that pairs perfectly with sharp cheddar.

What You’ll Need to Make This Soup

Start with fresh, firm cauliflower for the best texture. I always use sharp cheddar because it gives this creamy roasted garlic cheddar cauliflower soup the perfect cheesy punch without being too mild. Don’t skip roasting the garlic separately – it transforms the entire soup.

• 1 large head cauliflower, cut into florets (about 4-5 cups)
• 3 tablespoons olive oil, divided
• Freshly ground salt and pepper
• 1 head garlic
• 1 medium yellow onion, diced
• 4 cups vegetable broth (or chicken broth, I prefer low-sodium)
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1 heaping cup shredded sharp cheddar cheese (freshly shredded melts better)
• Sliced green onion and extra cheddar for garnish
• Croutons or toasted sourdough bread

What works best for me: I always shred my own cheddar instead of using pre-shredded. The texture is creamier and it melts more smoothly into the soup. Pre-shredded cheese has anti-caking agents that can make the soup grainy.

How to Make Roasted Garlic Cauliflower Soup

Give yourself about an hour from start to finish. The roasting step develops deep, caramelized flavor in this creamy roasted garlic cheddar cauliflower soup.

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier.

Step 2: Spread cauliflower florets on the prepared pan. Drizzle with 1-2 tablespoons olive oil and season generously with salt and pepper. Toss everything together with your hands to coat evenly. The oil helps the cauliflower caramelize beautifully.

Step 3: Prepare the garlic head by peeling away the outer papery layers, leaving the individual cloves intact. Cut about ¼ inch off the top so the cloves are exposed. Place the garlic on a piece of foil, drizzle with olive oil, and wrap loosely. Set it on the pan with the cauliflower.

Step 4: Roast for 30-35 minutes, flipping the cauliflower halfway through. You want deep golden-brown edges on the cauliflower and soft, caramelized garlic. This is where all the flavor happens, so don’t rush it. The darker spots add a slightly sweet, nutty taste.

Step 5: While everything roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté for 5-8 minutes until translucent and fragrant. Stir occasionally to prevent browning.

Step 6: Once the cauliflower and garlic are done roasting, remove from oven and let the garlic cool for about 5 minutes until safe to handle. Carefully squeeze the soft roasted cloves out of their skins directly into your blender. They should pop right out easily.

Step 7: Add the sautéed onion, roasted cauliflower, vegetable broth, salt, and pepper to the blender. Important safety tip: Let the mixture cool for 2-3 minutes before blending to avoid pressure buildup from hot liquid. Blend on high for about 1 minute until completely smooth and creamy. You might need to stop and scrape down the sides once.

Step 8: Pour the blended soup back into the pot and place over medium-low heat. Bring to a gentle simmer, then stir in the shredded cheddar cheese. Keep the heat at medium-low and stir until the cheese melts completely into the soup. Avoid boiling once the cheese is added, as high heat can cause it to separate and become grainy. Let it simmer gently for 10-15 minutes to let the flavors meld. Taste and adjust salt and pepper as needed.

Perfect Pairings for This Cheddar Cauliflower Soup

This creamy roasted garlic cheddar cauliflower soup is rich and satisfying, so I like to serve it with sides that add crunch and freshness.

Crusty Sourdough Bread: Toasted sourdough is perfect for dipping into this soup. The tangy sourdough cuts through the richness beautifully and adds satisfying texture contrast.

Simple Green Salad: A crisp salad with lemon vinaigrette adds brightness and balances the cheesy, hearty soup. I toss arugula or mixed greens with olive oil, lemon juice, and a pinch of salt.

Crispy Bacon Bits: Crumbled bacon on top adds a smoky, salty crunch that complements the creamy texture. It’s an indulgent touch that makes this easy cauliflower soup recipe feel extra special.

Roasted Brussels Sprouts: These add a slightly bitter, caramelized flavor that pairs wonderfully with the sweet roasted garlic. Plus, you can roast them alongside the cauliflower to save time.

Grilled Cheese Sandwich: For the ultimate comfort meal, serve this roasted garlic cauliflower soup with a classic grilled cheese. The combination is pure nostalgia and incredibly satisfying.

More Cozy Soup Recipes to Complete Your Menu

This creamy roasted garlic cheddar cauliflower soup’s rich, cheesy flavors pair wonderfully with other comfort-focused recipes. For another take on cauliflower soup, try the lighter Roasted Cauliflower Soup, which showcases the vegetable’s natural sweetness without cheese, or explore the similar Roasted Garlic Cheddar Cauliflower Soup for equally indulgent results with roasted garlic depth.

If seeking variety beyond cauliflower, the Creamy Mushroom Soup offers earthy, savory notes that complement this soup’s richness perfectly when served side by side. For an impressive dinner menu, start with this cheesy cauliflower soup before serving the hearty Ukrainian Mushroom Soup, which features tender potatoes, cream cheese, and fresh dill for an Eastern European twist that guests will remember.

Storing Your Homemade Cauliflower Soup

This creamy roasted garlic cheddar cauliflower soup keeps beautifully in an airtight container in the refrigerator for up to 4 days. Let it cool completely before storing to maintain the best texture. Note that the soup will thicken considerably as it sits in the fridge, which is completely normal.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. You’ll likely need to add a splash of broth or water since it thickens as it sits. I prefer stovetop reheating over the microwave because it keeps the texture smooth and prevents the cheese from separating.

This soup freezes well for up to 3 months. Freeze in individual portions for easy weeknight meals. Thaw overnight in the fridge and reheat gently. The flavor actually deepens after a day or two, making it perfect for meal prep.

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