Roasted Garlic Cheddar Cauliflower Soup Recipe
If you are looking for a cozy, comforting bowl that feels like a big warm hug in a mug, then this Roasted Garlic Cheddar Cauliflower Soup is going to be your new best friend. Imagine tender roasted cauliflower bursting with nutty, caramelized garlic flavor, blended into a luxuriously creamy soup, and finished with sharp cheddar cheese that melts into every velvety spoonful. It’s nourishing yet indulgent, simple yet packed with layers of flavor that’ll have you coming back for seconds and thirds. Trust me, this soup is a game-changer for chilly days or any time you crave something wholesome and delicious.

Ingredients You’ll Need
This Roasted Garlic Cheddar Cauliflower Soup brings together a handful of straightforward ingredients, each one playing a crucial role. From the earthy sweetness of roasted cauliflower to the richness of sharp cheddar, every component adds depth, creaminess, or that hint of indulgence you want in a satisfying soup.
- Cauliflower florets: The star veggie, roasted until golden to create a sweet, nutty base.
- Olive oil: Essential for roasting and sautéing, it brings a subtle fruitiness and helps caramelize flavors.
- Garlic head: Whole roasted garlic adds mellow, sweet garlic flavor without harshness.
- Yellow onion: Cooked gently to release natural sweetness and build the soup’s savory backbone.
- Vegetable or chicken broth: Provides a flavorful liquid base that blends everything beautifully.
- Salt and pepper: Simple seasonings critical to balancing and enhancing every bite.
- Sharp cheddar cheese: The creamy, tangy crescendo that finishes the soup with comforting richness.
- Green onion and extra cheddar cheese (for garnish): Bright and cheesy finishing touches.
- Croutons or toasted sourdough bread: Perfect for dipping, adding crunch and heartiness.
How to Make Roasted Garlic Cheddar Cauliflower Soup
Step 1: Roast the Cauliflower and Garlic
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Toss the cauliflower florets with a generous drizzle of olive oil, salt, and pepper so they roast evenly and develop gorgeous golden edges. Now for the garlic: peel away the loose outer papery layers but keep the individual cloves in their skins. Slice about a quarter-inch off the top to expose the cloves, drizzle them with olive oil, wrap in foil, and nestle the garlic right next to the cauliflower. Roasting these together for about 30-35 minutes lets the cauliflower caramelize to perfection while the garlic turns wonderfully soft and sweet.
Step 2: Sauté the Onion
While your cauliflower and garlic roast, heat a tablespoon of olive oil in a pot over medium heat. Add diced yellow onion and cook slowly, stirring occasionally, until translucent and sweet—this usually takes around 5 to 8 minutes. The soft onions will complement the roasted flavors superbly and add a savory base for your soup.
Step 3: Blend the Soup
Once roasted, allow the garlic to cool just enough to handle, then squeeze the softened cloves out of their skins—they practically slide out like butter. In a blender, combine the cooked onions, roasted cauliflower, the squeezed roasted garlic, vegetable broth, salt, and pepper. Blend everything until smooth and creamy, about a minute, then pour the silky soup back into your pot and warm over medium heat to prepare for the cheesy finale.
Step 4: Add the Cheddar Cheese
Nowhere is this recipe more satisfying than when you stir in a heaping cup of sharp cheddar cheese. As you gently simmer the soup for 10 to 15 minutes, the cheese melts completely, enriching the texture and flavor. Taste and adjust seasoning as needed—this is where your personal flair comes in. Once perfect, your Roasted Garlic Cheddar Cauliflower Soup is ready to serve.
How to Serve Roasted Garlic Cheddar Cauliflower Soup

Garnishes
Adding sliced green onions on top brings a fresh, bright contrast to the creamy soup, while an extra sprinkle of sharp cheddar cheese provides a little cheesy pop with each bite. These simple garnishes elevate the soup and make each bowl look as good as it tastes.
Side Dishes
This soup loves great company. Toasted crusty sourdough or crunchy croutons are perfect for dunking and add a delightful textural contrast. A light, crisp salad can also balance the richness of the soup and make for a lovely, well-rounded meal.
Creative Ways to Present
If you want to impress at a dinner party or cozy family meal, serve the Roasted Garlic Cheddar Cauliflower Soup in rustic bowls with a swirl of cream or a drizzle of extra virgin olive oil on top. Fresh herb sprigs like thyme or parsley add an inviting aroma and pop of green. For kids, you can make fun faces on the surface with a little sour cream or sprinkle cheddar in patterns—it makes mealtime even more enjoyable!
Make Ahead and Storage
Storing Leftovers
This Roasted Garlic Cheddar Cauliflower Soup keeps beautifully in an airtight container in the fridge for up to 4 days. Just give it a good stir before reheating to combine the creamy texture that may separate slightly after sitting.
Freezing
Feel free to freeze portions in freezer-safe containers for up to 3 months. When you thaw, some separation might occur because of the cheese, but stirring while reheating will bring it right back to its luscious consistency.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching and to reincorporate any cheese that might have settled. You can also reheat in the microwave in short bursts, stirring between intervals to keep it creamy and smooth.
FAQs
Can I use other types of cheese?
Absolutely! Sharp cheddar gives a classic flavor, but you could experiment with smoked gouda, fontina, or even a bit of parmesan for different nuances. Just choose cheeses that melt well to keep the soup creamy.
Is this soup vegetarian?
Yes, as long as you use vegetable broth instead of chicken broth, this recipe is completely vegetarian-friendly and delicious.
Can I make this soup dairy-free?
To make a dairy-free version, simply omit the cheddar cheese or swap it for a plant-based cheese alternative that melts smoothly. The soup will still be flavorful thanks to the roasted garlic and cauliflower.
What’s the best way to roast the garlic?
Keeping the cloves in their skins while roasting allows the garlic to soften, mellow, and caramelize rather than burn. Wrapping it loosely in foil traps steam and intensifies sweetness for that perfect roasted flavor.
How thick or thin is this soup?
This soup has a velvety, medium-thick texture that’s creamy yet spoonable. You can adjust the broth quantity if you prefer it thinner or thicker — just remember the cheese will also thicken it as it melts.
Final Thoughts
If you want a soup that’s both comforting and impressive in flavor, the Roasted Garlic Cheddar Cauliflower Soup is an absolute must-try. It’s simple, wholesome, and endlessly satisfying, with a perfect balance between smoky roasted garlic, tender cauliflower, and melty cheddar cheese. Whether as a weeknight dinner or a special treat for guests, it’s a recipe you’ll want to keep in your culinary arsenal for years to come. Give it a go—you won’t regret it!
PrintRoasted Garlic Cheddar Cauliflower Soup Recipe
This creamy and comforting Roasted Garlic Cheddar Cauliflower Soup combines roasted cauliflower and garlic with sharp cheddar cheese to create a rich, flavorful soup perfect for cozy dinners. Enhanced with sautéed onions and seasoned with fresh salt and pepper, this soup is both hearty and wholesome. It’s great served with crusty bread or croutons for dipping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 large head cauliflower, cut into florets (about 4–5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
- Sliced green onion for garnish
Liquids and Fats
- 3 tablespoons olive oil, divided
- 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
Cheese and Seasonings
- 1 heaping cup shredded sharp cheddar cheese
- Freshly ground salt and pepper, to taste (including ½ teaspoon salt in soup)
Serving Suggestions
- Extra cheddar cheese for garnish
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit 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 olive oil, then season generously with salt and freshly ground black pepper. Peel the outer papery layers off the garlic head but keep the individual cloves’ skins intact. Slice about ¼ inch off the top of the garlic cloves so they are exposed. Drizzle the exposed garlic with olive oil, wrap the garlic loosely in foil, and place both the cauliflower and foil-wrapped garlic on the baking sheet. Roast for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
- Sauté the onion: While the cauliflower roasts, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5-8 minutes until the onion becomes translucent and fragrant.
- Blend the soup: Once the roasted cauliflower and garlic have cooled enough to handle, squeeze the garlic cloves out of their skins. In a blender, combine the sautéed onions, roasted cauliflower, roasted garlic, vegetable broth, ½ teaspoon salt, and freshly ground pepper. Blend until smooth, about 1 minute. Pour the blended soup back into the pot and warm over medium heat.
- Finish and serve: Bring the soup to a light simmer, then stir in the shredded sharp cheddar cheese. Allow the soup to simmer gently for 10-15 minutes to fully melt the cheese and develop flavors. Taste and adjust seasoning if necessary. Garnish with sliced green onions and extra grated cheddar cheese. Serve topped with croutons or toasted bread for dipping. Enjoy warm.
Notes
- You can use chicken broth if not following a vegetarian diet for a richer flavor.
- Ensure garlic cools before squeezing to prevent burns.
- Add more broth to adjust the soup thickness to your preference.
- Use sharp cheddar for the best flavor impact; mild cheddar will be less pronounced.
- This soup reheats well and often tastes even better the next day.
- Serve with crusty bread or croutons for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: cauliflower soup, roasted garlic soup, cheddar cheese soup, vegetarian soup, creamy cauliflower soup, easy dinner recipe, healthy soup