Roasted Garlic Cheddar Cauliflower Soup Recipe

Roasted Garlic Cheddar Cauliflower Soup is a creamy, cheesy soup with a subtle nuttiness from roasted garlic and cauliflower. This hearty, satisfying dish is perfect for cozy nights and is loaded with flavor while staying surprisingly light. Whether served as a starter or a main course, this soup is sure to be a hit with the whole family.

Ingredients You’ll Need

For the Soup:

• 1 large head of cauliflower, cut into florets (about 6 cups)
• 1 whole head of garlic
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cups chicken or vegetable broth
• 1 cup milk (whole, 2%, or unsweetened almond milk for a dairy-free option)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese (optional, for extra richness)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste

Optional Add-Ins:

• A pinch of cayenne pepper for heat
• 1 tablespoon sour cream or Greek yogurt for added creaminess

For Garnish:

• Crumbled bacon
• Chopped green onions or chives
• Extra shredded cheddar cheese
• A drizzle of olive oil

Step-by-Step Instructions

Step 1: Roast the Cauliflower and Garlic

1. Preheat the oven to 400°F (200°C).
2. Place the cauliflower florets on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper.
3. Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and place on the same baking sheet.
4. Roast for 25–30 minutes, or until the cauliflower is tender and lightly browned, and the garlic is soft and caramelized.

Step 2: Sauté the Onion

1. In a large pot, heat the remaining olive oil over medium heat.
2. Add the diced onion and sauté for 5–7 minutes until softened.

Step 3: Blend the Soup Base

1. Add the roasted cauliflower and squeeze the roasted garlic cloves into the pot. Stir well.
2. Pour in the chicken or vegetable broth and bring to a simmer.
3. Use an immersion blender to puree the mixture until smooth. Alternatively, transfer the mixture in batches to a blender and blend until creamy.

Step 4: Add the Cheese and Milk

1. Return the blended soup to the pot and stir in the milk, cheddar cheese, Parmesan (if using), thyme, smoked paprika, and black pepper.
2. Heat gently, stirring frequently, until the cheese is fully melted and the soup is creamy. Avoid boiling to prevent the cheese from curdling.

Step 5: Adjust Seasoning and Serve

1. Taste the soup and adjust the seasoning with more salt, pepper, or a pinch of cayenne if desired.
2. Ladle the soup into bowls and garnish with your favorite toppings.

Serving and Storage Tips

Serving Suggestions:

• Pair with crusty bread, garlic toast, or a fresh green salad for a complete meal.
• Serve as a starter for a multi-course dinner.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or microwave, stirring occasionally.

Freezing:

• This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently, adding a splash of milk if needed.

Helpful Notes

• Cheese Choices: Sharp cheddar adds bold flavor, but you can substitute it with Monterey Jack, smoked gouda, or Gruyère for a twist.
• Texture Variation: For a chunkier soup, blend only half of the cauliflower and leave the rest as small pieces.
• Dairy-Free Option: Use almond milk and a plant-based cheese alternative for a vegan-friendly soup.

Tips from Well-Known Chefs

1. Ina Garten: “Roasting the vegetables adds a depth of flavor that elevates simple soups like this one.”
2. Alton Brown: “Grating cheese yourself ensures it melts smoothly without the additives in pre-shredded cheese.”
3. Yotam Ottolenghi: “A pinch of smoked paprika or chili flakes can add warmth and complexity to creamy soups.”

Frequently Asked Questions

1. Can I use frozen cauliflower?
Yes! Roast it straight from frozen, though it may take a few extra minutes in the oven.

2. What’s the best way to roast garlic?
Keep the garlic head intact, slice off the top, drizzle with oil, and roast wrapped in foil to caramelize the cloves.

3. Can I make this soup thicker?
Absolutely! Add a diced potato to the pot while blending or reduce the liquid slightly.

4. How can I make this soup spicy?
Add cayenne pepper, red pepper flakes, or a drizzle of hot sauce to taste.

5. Can I skip the cheese?
Yes! The roasted cauliflower and garlic provide enough flavor for a lighter, dairy-free version.

6. What broth works best?
Chicken broth adds richness, while vegetable broth keeps it vegetarian.

7. Can I serve this soup cold?
While best served warm, this soup can be enjoyed chilled as a creamy, savory alternative for summer meals.

8. How do I prevent the cheese from clumping?
Stir the cheese in slowly over low heat to melt evenly without clumping.

9. What can I use instead of milk?
Unsweetened almond milk, cashew milk, or even water with a splash of olive oil are great substitutes.

10. Can I make this soup in advance?
Yes! The flavors deepen over time, making it even more delicious the next day.