Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting soup featuring tender roasted cauliflower and deeply flavored roasted garlic, enriched with sharp cheddar cheese and a hint of warming spices. Perfect for chilly days, this soup balances richness with lightness without being overly heavy, making it a satisfying yet wholesome choice.
Ingredients
Vegetables
- 1 large head cauliflower, cut into florets
- 1 whole garlic bulb
- 1 medium onion, diced
Dairy & Broth
- 4 cups vegetable broth (or chicken broth)
- 1 cup milk or half-and-half
- 1½ cups sharp cheddar cheese, freshly grated
Seasonings & Oils
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- ½ tsp smoked paprika (optional)
- ¼ tsp nutmeg (optional)
Garnish
- Fresh chives or parsley, for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare cauliflower and garlic: Spread cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil, then season with salt and black pepper to taste. Slice the top off the garlic bulb to expose the cloves, drizzle with the remaining olive oil, and wrap the bulb in foil. Place the foil-wrapped garlic on the same baking sheet.
- Roast the vegetables: Roast the cauliflower and garlic in the preheated oven for 30–35 minutes until the cauliflower is tender and lightly caramelized and the garlic cloves are soft.
- Sauté the onion: While roasting, heat a large pot over medium heat and sauté the diced onion until softened and translucent, about 5-7 minutes.
- Add roasted vegetables to the pot: Once done roasting, add the cauliflower to the pot with the onions. Squeeze the soft roasted garlic cloves out of their skins and add them to the pot as well.
- Simmer the soup base: Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook gently for about 10 minutes to meld flavors.
- Blend the soup: Using an immersion blender or carefully transferring to a countertop blender, blend the soup until smooth and creamy.
- Add dairy and spices: Stir in the milk or half-and-half, freshly grated cheddar cheese, smoked paprika, and nutmeg, mixing well to incorporate the cheese as it melts. Heat gently to warm through but avoid boiling to prevent separation.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh chives or parsley if desired before serving.
Notes
- Use freshly grated cheddar cheese for the best melting consistency and flavor.
- Add extra broth if you prefer a thinner soup consistency.
- The soup thickens as it cools; thin it out with additional broth or milk when reheating.
- For freezing, omit the cheese and add it fresh after reheating to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
