Dinner

Cheddar Cauliflower & Roasted Garlic Soup Recipe

BySimon Carel January 26, 2026January 26, 2026

Introduction

Warm up with this comforting Cheddar Cauliflower & Roasted Garlic Soup. It combines roasted cauliflower and garlic with sharp cheddar cheese for a rich, creamy dish that’s perfect for cozy evenings.

A thick creamy soup in a black cup sits on a white marbled surface, with a toasted slice of bread being dipped into it by a woman's hand. The soup is a pale yellow color, smooth in texture, topped with thin shreds of yellow cheddar cheese and small rings of bright green spring onion, with a light sprinkle of cracked black pepper. The toasted bread has a golden crust and a soft, airy inside that soaks up the soup, with some melted cheese clinging to it. Photo taken with an iphone --ar 4:5 --v 7

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 substitute chicken broth if not vegetarian)
½ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1 heaping cup shredded sharp cheddar cheese
Sliced green onion and extra cheddar cheese for garnish
Croutons or toasted sourdough bread for serving

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Place the cauliflower florets on the baking sheet. Drizzle with 1-2 tablespoons olive oil, season with salt and pepper, and toss to coat evenly.
Step 3: Prepare the garlic by peeling away outer layers, leaving the skins of individual cloves intact. Cut ¼ inch off the top of the garlic head to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and place on the baking sheet with the cauliflower.
Step 4: Roast the cauliflower and garlic for 30-35 minutes, flipping the cauliflower halfway through, until golden brown and caramelized.
Step 5: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent.
Step 6: Once roasting is done, squeeze the roasted garlic cloves from their skins into a blender. Add the roasted cauliflower, sautéed onion, broth, salt, and pepper. Blend until smooth, about 1 minute.
Step 7: Pour the blended soup back into the pot and heat over medium until it reaches a light simmer.
Step 8: Stir in shredded cheddar cheese and continue to simmer for 10-15 minutes, stirring occasionally. Adjust seasoning as needed.
Step 9: Serve hot, garnished with sliced green onions and extra cheddar. Accompany with croutons or toasted sourdough bread.

Tips & Variations

For a creamier soup, add a splash of heavy cream or milk before serving.
Substitute sharp cheddar with smoked gouda or Gruyère for a different flavor profile.
To make it vegan, omit cheese and use nutritional yeast for a cheesy taste.
Use homemade or low-sodium broth to control the salt level.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water to loosen the texture when reheating.