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Creamy Roasted Garlic Cheddar Cauliflower Soup

Creamy Roasted Garlic Cheddar Cauliflower Soup
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Smooth and creamy cauliflower soup with roasted garlic and sharp cheddar. No cream or flour needed. Naturally thick and comforting.

Ingredients

Scale
  • 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)
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 1 heaping cup shredded sharp cheddar cheese
  • Sliced green onion and extra cheddar for garnish
  • Croutons or toasted sourdough bread

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Add cauliflower florets to the pan, drizzle with 1-2 tablespoons olive oil, and season generously with salt and pepper. Toss to combine.
  3. Peel outer layers of garlic head, leaving individual clove skins intact. Cut ¼ inch off the top to expose cloves. Place on foil, drizzle with olive oil, wrap loosely, and place on pan with cauliflower.
  4. Roast cauliflower and garlic for 30-35 minutes, flipping cauliflower halfway through, until cauliflower is golden and caramelized and garlic is soft.
  5. While roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and sauté 5-8 minutes until translucent.
  6. Remove pan from oven and let garlic cool 5 minutes until safe to handle. Squeeze roasted garlic cloves from skins directly into blender.
  7. Add sautéed onion, roasted cauliflower, broth, salt, and pepper to blender. Let cool 2-3 minutes, then blend until smooth, about 1 minute.
  8. Pour blended soup back into pot over medium-low heat. Bring to gentle simmer, then stir in cheddar cheese. Keep heat at medium-low to prevent cheese from separating. Simmer 10-15 minutes until cheese melts and flavors meld.
  9. Taste and adjust seasonings. Garnish with green onion and extra cheddar. Serve with toasted sourdough or crusty bread.

Notes

  • For creamier texture, substitute 1 cup whole milk for 1 cup broth. For richer soup, add ½ cup half-and-half or heavy cream.
  • For thicker consistency, start with only 3 cups broth and add more as needed.
  • Roast cauliflower until deeply golden and caramelized for maximum flavor development.
  • Freshly shredded cheddar melts more smoothly than pre-shredded cheese which contains anti-caking agents.
  • Avoid boiling once cheese is added to prevent separation and graininess.

Nutrition

Find it online: https://www.benefitiany.com/creamy-roasted-garlic-cheddar-cauliflower-soup/