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Roasted Garlic Cheddar Cauliflower Soup

Roasted Garlic Cheddar Cauliflower Soup
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Warm, creamy soup with roasted garlic, tender cauliflower, and sharp cheddar cheese. Perfect comfort food for chilly days.

Ingredients

Scale
  • 1 head of cauliflower (about 2 pounds), chopped into florets
  • 1 whole garlic bulb
  • Olive oil for roasting
  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 cups chicken or vegetable broth
  • 2 cups milk, whole or 2%
  • 2 cups shredded cheddar cheese
  • Salt and black pepper to taste
  • Additional shredded cheddar cheese for garnish (optional)
  • Fresh chives or green onions, chopped (optional)
  • Crispy bacon bits (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut top off garlic bulb to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Cool for 5-10 minutes and squeeze out cloves.
  2. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender with golden-brown edges.
  3. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent and fragrant.
  4. Squeeze roasted garlic cloves into pot with onions. Stir and cook for 1 minute to infuse the soup base with roasted flavor.
  5. Add roasted cauliflower to pot and stir to combine. Pour in broth and bring to a gentle simmer (small bubbles breaking surface). Let simmer for 10-15 minutes to meld flavors.
  6. Using an immersion blender, blend mixture until completely smooth and creamy. If using regular blender, blend in batches, filling only halfway.
  7. Return to low heat (do not boil) and stir in milk and shredded cheddar cheese. Cook, stirring, until cheese melts completely and soup is heated through, about 3-5 minutes.
  8. Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with additional cheese, chives, and bacon bits if desired.

Notes

  • Roasting the garlic and cauliflower is essential for developing deep, caramelized flavors in this soup.
  • Sharp cheddar provides the best flavor, but Gruyere or fontina work as delicious alternatives.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently and add milk to thin if needed.
  • Freezes well for up to 2 months in freezer-safe containers. Thaw overnight and reheat gently, adding fresh milk to restore consistency.

Nutrition

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