Description
A creamy and comforting Cheddar Cauliflower & Roasted Garlic Soup made by roasting cauliflower and garlic for deep flavor, then blending with sautéed onions, vegetable broth, and sharp cheddar cheese. This easy-to-make soup is perfect for a cozy meal served with crusty bread or croutons.
Ingredients
Scale
Vegetables
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 1 head garlic
- 1 medium yellow onion, diced
- Sliced green onion for garnish
Other Ingredients
- 3 tablespoons olive oil, divided
- 4 cups vegetable broth (or 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
- Croutons or toasted sourdough bread for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the Vegetables: Spread the cauliflower florets on the baking sheet. Drizzle with 1-2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. Prepare the garlic by peeling outer layers but leaving individual clove skins intact, cut ¼ inch off the top to expose cloves, drizzle with olive oil, and wrap in foil. Place garlic foil packet on the baking sheet with cauliflower. Roast for 30-35 minutes, flipping cauliflower halfway through until golden brown and caramelized.
- Cook the Onion: While roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add diced onion and sauté for 5-8 minutes until translucent, enhancing the soup’s flavor base.
- Blend the Soup: Once roasting is complete, remove garlic from foil, squeeze roasted garlic cloves out of skins. In a blender, combine the roasted cauliflower, roasted garlic, sautéed onions, vegetable broth, salt, and pepper. Blend until smooth, approximately 1 minute. Pour the blended mixture back into the pot on medium heat.
- Finish the Soup: Bring the blended soup to a gentle simmer. Stir in the shredded sharp cheddar cheese and continue to simmer for 10-15 minutes, stirring occasionally to melt the cheese completely. Adjust seasoning to taste with extra salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with sliced green onions and additional cheddar cheese for extra flavor and presentation. Accompany the soup with croutons or crusty toasted sourdough bread for dipping.
Notes
- Use vegetable broth for a vegetarian version, or chicken broth if preferred.
- Roasting the cauliflower and garlic enhances the flavor by caramelizing the natural sugars.
- Adjust the thickness of the soup by adding more broth if desired before blending.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 2 months.
- For a spicier kick, add a pinch of red pepper flakes when sautéing the onions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: Cauliflower soup, roasted garlic soup, cheddar soup, vegetarian soup, creamy cauliflower soup, easy roasted vegetable soup, comforting winter soup
