Roasted Garlic Cheddar Cauliflower Soup Recipe
This Roasted Garlic Cheddar Cauliflower Soup combines the rich, caramelized flavors of roasted cauliflower and garlic with a creamy cheddar cheese base. Perfectly blended and simmered to a comforting, velvety texture, this soup is garnished with green onions and extra cheddar, served best with crusty toasted sourdough bread. A hearty and delicious vegetarian soup ideal for cozy lunches or dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Soup Ingredients
- 1 large head cauliflower, cut into florets (about 4–5 cups cauliflower florets)
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 heaping cup shredded sharp cheddar cheese
To Garnish
- Sliced green onion
- Extra shredded cheddar cheese
- Croutons or toasted sourdough bread for dipping/serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the Vegetables: Place cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly. Prepare the garlic by peeling outer layers, keeping individual clove skins, then cut ¼ inch off the top to expose cloves. Drizzle garlic with olive oil, wrap with foil and place on the baking sheet with cauliflower. Roast for 30-35 minutes, flipping the cauliflower halfway through, until golden brown and caramelized.
- Cook the Onion: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5-8 minutes until translucent and soft.
- Blend the Soup: Once roasting is complete, squeeze the roasted garlic cloves out of their skins. In a blender, combine the roasted cauliflower, garlic cloves, sautéed onion, broth, salt, and pepper. Blend until smooth, approximately 1 minute. Pour the blended mixture back into the pot and heat over medium heat.
- Finish the Soup: Bring soup to a light simmer and stir in the shredded cheddar cheese. Continue simmering for 10-15 minutes, stirring occasionally until cheese is melted and soup thickens slightly. Adjust seasoning to taste.
- Serve: Ladle soup into bowls and garnish with sliced green onions and extra cheddar cheese. Serve with croutons or toasted sourdough bread on the side for dipping.
Notes
- For a creamier soup, substitute 1 cup of broth with 1 cup of milk.
- For a richer texture, add ½ cup of half-and-half or heavy cream instead of ½ cup broth.
- To make the soup thicker, reduce broth to 3 cups.
- Customize the soup by adding your favorite herbs or spices like thyme, paprika, or cayenne for extra flavor.
Keywords: cauliflower soup, roasted garlic soup, cheddar cheese soup, creamy vegetable soup, vegetarian soup, comforting soup, easy soup recipe
