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Roasted Garlic Cheddar Cauliflower Soup Recipe

Roasted Garlic Cheddar Cauliflower Soup Recipe
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★★★★★

5 from 7 reviews

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.

Ingredients

Scale

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

  1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for roasting the vegetables.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Keywords: cauliflower soup, roasted garlic soup, cheddar cheese soup, vegetarian soup, creamy cauliflower soup, easy dinner recipe, healthy soup

Find it online: https://www.sanacooks.com/roasted-garlic-cheddar-cauliflower-soup-recipe/