Roasted Garlic Cheddar Cauliflower Soup Recipe

Roasted garlic cheddar cauliflower soup is a velvety, comforting meal that delivers rich, savory flavors. Roasting the garlic and cauliflower brings out their natural sweetness, while sharp cheddar cheese adds a satisfying depth. This soup is perfect for cozy nights and pairs well with crusty bread or a light salad. Here’s a step-by-step guide to creating this delicious soup.

Ingredients for Roasted Garlic Cheddar Cauliflower Soup

Main Ingredients:

• Cauliflower: 1 large head, cut into florets
• Garlic: 1 whole bulb
• Onion: 1 medium, finely chopped
• Cheddar cheese: 2 cups, shredded (sharp cheddar recommended)
• Vegetable broth: 4 cups
• Heavy cream or milk: 1 cup (optional for creaminess)
• Olive oil: 3 tablespoons
• Butter: 2 tablespoons
• Thyme: 1 teaspoon, fresh or ½ teaspoon dried
• Salt and black pepper: To taste

Optional Add-Ins:

• Smoked paprika: ½ teaspoon for added depth
• Chives or green onions: For garnish
• Croutons: For added texture

Equipment Needed:

• Baking sheet
• Large pot or Dutch oven
• Wooden spoon
• Blender or immersion blender
• Measuring cups and spoons
• Aluminum foil

Step-by-Step Instructions:

Step 1: Roast the Cauliflower and Garlic

1. Preheat your oven to 400°F (200°C).
2. Place the cauliflower florets on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and black pepper and toss to coat.
3. Cut the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap in aluminum foil. Place it on the baking sheet with the cauliflower.
4. Roast for 25-30 minutes, or until the cauliflower is golden brown and the garlic is soft.

Step 2: Sauté the Onion and Build the Soup Base

1. Heat the butter in a large pot over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in the roasted cauliflower and squeeze the roasted garlic cloves out of their skins into the pot.
4. Add the thyme and pour in the vegetable broth. Bring to a simmer and cook for 10 minutes to let the flavors meld.

Step 3: Blend the Soup

1. Use an immersion blender to puree the soup directly in the pot until smooth, or carefully transfer the mixture in batches to a regular blender and blend until creamy.
2. Return the blended soup to the pot and stir in the heavy cream (if using).

Step 4: Add the Cheese and Season

1. Stir in the shredded cheddar cheese gradually, allowing it to melt fully and blend into the soup.
2. Season with salt and black pepper to taste. Add smoked paprika if desired for a hint of smokiness.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and garnish with chives, green onions, or croutons for added texture.
2. Serve with crusty bread or garlic toast for dipping.

 

Serving and Storage Tips

Serving:

• Pair with a simple green salad or a side of roasted vegetables for a complete meal.
• Top with extra shredded cheddar or a drizzle of truffle oil for a touch of luxury.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup can be frozen for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
• Reheating: Reheat on the stove over medium-low heat, stirring frequently. Add a splash of broth or milk if the soup thickens.

Helpful Notes

• For a dairy-free version, substitute the cheddar with a dairy-free cheese and use coconut milk or almond milk instead of heavy cream.
• Roasting the garlic enhances its sweetness and reduces the sharpness, adding a rich, deep flavor to the soup.
• Extra flavor: Add a splash of white wine to deglaze the pot after sautéing the onion for a more complex flavor.

Tips from Well-Known Chefs

• Ina Garten: Recommends adding a pinch of nutmeg to creamy soups for a warm undertone.
• Yotam Ottolenghi: Suggests using high-quality olive oil for roasting to enhance the overall flavor.
• Jamie Oliver: Advises garnishing with a drizzle of extra-virgin olive oil or a sprinkle of toasted nuts for texture.

Frequently Asked Questions (FAQs)

1. Can I use frozen cauliflower?

Yes, but fresh cauliflower provides better flavor and texture. If using frozen, thaw and pat dry before roasting.

2. Is there a way to make this soup lighter?

Substitute the heavy cream with skim milk or use vegetable broth for a brothier soup.

3. Can I use different cheeses?

Yes, Gruyere or Parmesan can add a different flavor profile.

4. What can I use instead of vegetable broth?

Chicken broth works well, but it will no longer be vegetarian.

5. Can I skip the blending step?

Yes, for a chunkier soup, simply mash the cauliflower with a potato masher.

6. How do I prevent the cheese from clumping?

Add the cheese gradually over low heat and stir constantly to ensure it melts smoothly.

7. What herbs pair well with this soup?

Rosemary or sage can complement the flavors of the roasted garlic and cauliflower.

8. Can I add protein?

Yes, cooked chicken or crumbled bacon makes a great addition to this soup.

9. What can I do if the soup is too thick?

Add a bit more vegetable broth or milk to reach your desired consistency.

10. Can I prepare this soup in advance?

Yes, it reheats beautifully and can be made a day or two ahead for convenience.

Enjoy this rich and savory roasted garlic cheddar cauliflower soup for a satisfying meal that’s sure to warm you up and delight your taste buds!