Name: Roasted Garlic Cheddar Cauliflower Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large head cauliflower, cut into florets (about 4-5 cups); 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 chicken broth if preferred); 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper, to taste; 1 heaping cup shredded sharp cheddar cheese; Sliced green onion; Extra shredded cheddar cheese; Croutons or toasted sourdough bread (or bread of choice), for serving

If there’s one spoonful of comfort I want to share with you this week, it’s a big, velvety bowl of Roasted Garlic Cheddar Cauliflower Soup. This crave-worthy soup is everything I adore in a cozy meal: creamy without a drop of cream, packed with roasted cauliflower goodness, all kissed with luscious, sweet roasted garlic and a mountain of sharp cheddar cheese. Each bite tastes like pure comfort, and the best part is how deeply flavorful it becomes with simple, honest ingredients. Let me show you exactly why this soup is an all-time favorite in my kitchen!

Roasted Garlic Cheddar Cauliflower Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Roasted Garlic Cheddar Cauliflower Soup is refreshingly simple, but each one shines in its role. From caramelized veggies to melty cheese, these ingredients layer up flavor and texture in every spoonful—nothing fancy, just pure soup perfection.

Cauliflower florets: The heart of the soup, giving that delicate creaminess and subtle sweetness once roasted.
Olive oil: Helps coax out golden color and rich depth from both vegetables and garlic.
Salt and freshly ground black pepper: Absolutely essential for seasoning every layer, adjusting as you go!
Whole head of garlic: Roasting transforms garlic into something sweet, mellow, and spreadably delicious.
Yellow onion: Adds a gentle savoriness and extra body to the finished soup.
Vegetable or chicken broth: Builds the base—use whichever you prefer; veggie broth keeps it vegetarian.
Sharp cheddar cheese: A heaping cup for maximum cheesy comfort and tangy, salty finish!
Sliced green onion and extra cheddar (for garnish): Brighten up every bowl with color and more flavor.
Toasted sourdough or croutons (for dipping): Absolutely recommended for dunking into your soup.

How to Make Roasted Garlic Cheddar Cauliflower Soup

Step 1: Prep and Roast the Veggies

Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. Toss the cauliflower florets with a drizzle of olive oil, salt, and pepper right on the pan. For the garlic, slice just the top off the head so the cloves are peeking through, drizzle with olive oil, wrap loosely in foil, and nestle it among the cauliflower. Roast everything for 30 to 35 minutes—flip your cauliflower halfway through—until the florets are golden and caramelized and your kitchen smells glorious from the sweet, mellow garlic.

Step 2: Saute the Onion

While the cauliflower and garlic are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Toss in your diced onion and cook for about 5 to 8 minutes until it turns soft, translucent, and heavenly fragrant. This little step lays down an irresistibly savory foundation for the soup.

Step 3: Blend to Silky Smoothness

Add your roasted cauliflower, sweet roasted garlic (just squeeze the cloves out—so satisfying!), sautéed onion, broth, extra salt, and pepper into a blender. Blend until the mixture is luxuriously smooth, about a minute. (Safety tip: let things cool slightly or blend in batches to avoid splatters!) Pour the soup back into your pot for its final transformation.

Step 4: Melt in the Cheddar

Return the blended soup to a gentle simmer, then stir in all that gorgeous shredded sharp cheddar cheese. Give it 10 to 15 minutes to infuse and melt, creating that perfect creamy-cheesy embrace. Taste, adjust your seasoning, and take a moment to appreciate how the Roasted Garlic Cheddar Cauliflower Soup has come together—no cream required!

Step 5: Time to Garnish and Serve

Top your bowls with more sharp cheddar, plenty of sliced green onion for freshness, and don’t forget the toasty croutons or thick slices of bread for dipping. Each element adds a finishing touch, both in color and crunch.

How to Serve Roasted Garlic Cheddar Cauliflower Soup

Garnishes

Layering garnishes on Roasted Garlic Cheddar Cauliflower Soup is the best way to make each serving extra special. Sprinkle extra shredded cheddar for more melted richness, add a handful of sliced green onion for zippy color, and finish with generous croutons or even a swirl of olive oil. The toppings transform your bowl into something restaurant-worthy right at home.

Side Dishes

This soup is filling and flavorful enough to stand alone, but pairing it with freshly toasted sourdough, a rustic multigrain roll, or crunchy breadsticks makes for a complete and hearty meal. You can add a crisp green salad drizzled with sharp vinaigrette to balance the richness—simple, satisfying, and perfect for lunch or dinner.

Creative Ways to Present

For a fun twist, try serving Roasted Garlic Cheddar Cauliflower Soup in a big bread bowl, or portion it into mini mugs for parties and casual gatherings. Drizzle with a spicy chili oil or tuck in roasted chickpeas for crunch. You can even swirl in a spoonful of Greek yogurt or pesto to switch up the flavor profile for each bowl you serve.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Garlic Cheddar Cauliflower Soup keeps beautifully in the fridge. Simply let it cool to room temperature, then transfer it into a tightly sealed container. It will stay fresh and delicious for up to four days, ready for a quick meal whenever a craving hits!

Freezing

This soup can be a meal-prep superstar. Freeze completely cooled Roasted Garlic Cheddar Cauliflower Soup in freezer-safe containers or bags for up to three months. Label with the date (so you don’t forget!) and leave a bit of space at the top if using containers, as the soup will expand slightly when frozen.

Reheating

To reheat, gently warm your soup on the stovetop over medium heat, stirring occasionally until hot and smooth—add a splash of broth or milk if it needs loosening up. For single servings, the microwave works perfectly too; just stir every minute to ensure it heats evenly.

FAQs

Can I make Roasted Garlic Cheddar Cauliflower Soup vegan?

Absolutely! Simply use vegetable broth, skip the cheddar or sub in your favorite dairy-free cheese, and check your bread or croutons for hidden dairy. The soup remains creamy thanks to the cauliflower and roasted garlic.

What if I don’t have a blender?

No problem! You can use an immersion blender right in your soup pot for easy cleanup. Alternatively, mash by hand for a rustic texture—the soup will still be full of flavor and character.

How do I make the soup richer or thicker?

To make Roasted Garlic Cheddar Cauliflower Soup a bit richer, you can substitute a bit of the broth for milk or add a splash of half-and-half or heavy cream. For a thicker soup, start with less broth and add more until you reach your perfect consistency.

Can I roast the cauliflower and garlic ahead of time?

Definitely! Roast the veggies a day or two in advance and store them in the fridge. When it’s time to make the soup, you’ll move through the steps even faster with all the roasting done.

What’s the best bread for serving with this soup?

Toasted sourdough is practically made for dunking in this cheesy soup, but any hearty artisanal bread or crunchy croutons will work wonders. The bread soaks up all that flavor—don’t skip it if you love a cozy, satisfying meal!

Final Thoughts

I hope you’ll give this Roasted Garlic Cheddar Cauliflower Soup a spot on your table soon. It’s warm, satisfying, and so easy to make, whether for a weeknight treat or a gathering with friends. This is the kind of soup that turns simple ingredients into something extra special—happy cooking and enjoy every comforting spoonful!