Roasted Garlic Cheddar Cauliflower Soup Recipe
This creamy Roasted Garlic Cheddar Cauliflower Soup features tender roasted cauliflower blended with flavorful roasted garlic and sharp cheddar cheese, creating a comforting, velvety soup without the use of cream. Perfect for a cozy meal, it pairs beautifully with crusty toasted sourdough or croutons for dipping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 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
Others
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- 4 cups vegetable broth (or chicken broth if not vegetarian)
- ½ teaspoon salt, plus more to taste
- 1 heaping cup shredded sharp cheddar cheese
- Croutons or toasted sourdough bread for serving
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the cauliflower into florets and place them on the baking sheet.
- Season and Roast Cauliflower and Garlic: Drizzle 1-2 tablespoons of olive oil over the cauliflower and season generously with salt and freshly ground black pepper. Toss to coat well. Prepare the garlic by peeling off the outer papery layers but leaving the individual cloves’ skins intact. Slice about ¼ inch off the top of the garlic head to expose the cloves. Drizzle the exposed garlic cloves with olive oil, wrap the garlic head in foil, and place it on the same baking sheet as the cauliflower. Roast both for 30-35 minutes, flipping the cauliflower halfway through, until the cauliflower is golden and caramelized.
- Sauté Onions: While roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent and softened.
- Blend Soup: Once the cauliflower and garlic are roasted and slightly cooled, squeeze the roasted garlic cloves out of their skins. In a large blender, combine the sautéed onions, roasted cauliflower, roasted garlic, vegetable broth, salt, and black pepper. Blend until smooth, about 1 minute.
- Simmer and Add Cheese: Pour the blended soup back into the pot and heat over medium until it just begins to simmer. Stir in the shredded sharp cheddar cheese and continue to simmer gently for 10-15 minutes, stirring occasionally. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle soup into bowls and garnish with sliced green onions and extra cheddar cheese. Serve hot with croutons or toasted sourdough bread for dipping, creating a comforting and satisfying meal.
Notes
- Use chicken broth if not vegetarian for added richness.
- Allow the roasted garlic to cool before squeezing to avoid burns.
- Adjust the amount of cheddar cheese to taste or use a milder cheese if preferred.
- For a dairy-free version, omit the cheese and substitute with a vegan cheese alternative.
- Soup can be stored in the refrigerator for up to 3 days and reheated gently.
