Description
This Roasted Garlic Cheddar Cauliflower Soup is ultra creamy, bursting with savory roasted garlic and sharp cheddar flavor, yet made with wholesome ingredients and absolutely no cream. Roasted cauliflower creates a naturally creamy base while a whole head of garlic brings mellow, nutty richness. Blended with sautéed onions and finished with melty cheddar, this cozy soup delivers comfort in every spoonful. It’s easy, naturally gluten-free, and perfect for dipping with croutons or sourdough for a satisfying meal.
Ingredients
Main Soup 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
Optional Garnishes & Serving
- Sliced green onion
- Extra shredded cheddar cheese
- Croutons or toasted sourdough bread (or bread of choice), for serving
Instructions
- Roast Cauliflower & Garlic: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment. Arrange cauliflower florets on the sheet, drizzle with 1-2 tablespoons olive oil, and season well with salt and pepper; toss to coat. Remove only the outer papery layers from the garlic head, keeping individual cloves intact. Slice 1/4 inch from the top so each clove is exposed. Place the garlic on a piece of foil, drizzle with olive oil, then loosely wrap it and place next to the cauliflower. Roast for 30-35 minutes, flipping cauliflower halfway, until caramelized and golden.
- Sauté Onion: While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook 5-8 minutes, until translucent and softened.
- Blend the Soup: To a large blender, add the sautéed onion, roasted cauliflower, and roasted garlic (let it cool briefly, then squeeze roasted cloves out of their skins). Add broth, 1/2 teaspoon salt, and black pepper. Blend until completely smooth, about 1 minute. Carefully return the soup to the pot.
- Finish & Serve: Bring soup to a gentle simmer over medium heat and stir in the shredded cheddar cheese until melted. Simmer for 10-15 minutes, tasting and adjusting seasoning as needed. Ladle into bowls, garnish with sliced green onion and extra cheddar, and serve with croutons or your favorite toasted bread.
Notes
- For a creamier soup, substitute 1 cup milk for 1 cup broth, or swap in 1/2 cup half and half/heavy cream for 1/2 cup broth for extra richness.
- If you prefer a thicker soup, start with 3 cups of broth and add more as needed for consistency.
- Customize the soup by adding a pinch of smoked paprika, cayenne, or fresh herbs.
- This soup is naturally gluten free when served with gluten-free bread or croutons.
- Soup can be refrigerated for up to 4 days or frozen for up to two months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 268
- Sugar: 3.5g
- Sodium: 500mg
- Fat: 20.6g
- Saturated Fat: 7g
- Unsaturated Fat: 13.6g
- Trans Fat: 0g
- Carbohydrates: 13.2g
- Fiber: 2.8g
- Protein: 9.8g
- Cholesterol: 30mg
