Cheddar Cauliflower and Roasted Garlic Soup Recipe

Cheddar Cauliflower and Roasted Garlic Soup is a perfect blend of creamy, cheesy goodness and the nutty, sweet flavor of roasted garlic. This soup is hearty yet light, making it a versatile dish for both cozy nights and elegant dinners. Packed with nutrients from cauliflower and protein from cheese, it’s as nourishing as it is delicious.

Ingredients

For the Soup:

• 1 large head of cauliflower, chopped into florets
• 1 whole bulb of garlic
• 2 tablespoons olive oil (plus extra for roasting)
• 1 medium onion, diced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika (optional, for depth)
• Salt and pepper to taste

For the Cheese:

• 1 ½ cups sharp cheddar cheese, shredded
• ½ cup Parmesan cheese, grated (optional, for extra flavor)

Optional Garnishes:

• Croutons
• Fresh parsley or chives, chopped
• A drizzle of olive oil or cream

Step-by-Step Instructions

Step 1: Roast the Garlic

1. Preheat your oven to 400°F (200°C).
2. Slice the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap it in foil.
3. Roast for 30–35 minutes, or until the cloves are soft and golden. Set aside to cool.

Step 2: Prepare the Cauliflower

1. While the garlic roasts, chop the cauliflower into florets.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.

Step 3: Cook the Soup Base

1. Add the cauliflower to the pot, followed by the thyme, smoked paprika (if using), salt, and pepper. Stir well to coat.
2. Pour in the broth, ensuring the cauliflower is mostly submerged. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the cauliflower is very tender.

Step 4: Blend the Soup

1. Squeeze the roasted garlic cloves out of their skins and add them to the pot.
2. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender.

Step 5: Add Cream and Cheese

1. Stir in the heavy cream or milk.
2. Gradually add the cheddar cheese and Parmesan (if using), stirring constantly until melted and incorporated. Avoid boiling the soup after adding the cheese to prevent curdling.

Step 6: Adjust and Serve

1. Taste the soup and adjust seasoning with additional salt and pepper if needed.
2. Ladle the soup into bowls and garnish with croutons, fresh herbs, or a drizzle of cream.

Serving and Storage Tips

Serving:

• Perfect for: Light lunches, appetizers, or a cozy dinner with crusty bread.
• Portion size: This recipe makes 4–6 servings.

Storage:

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze the soup (without cheese) for up to 3 months. Add the cheese after reheating for best results.

Reheating:

• Reheat gently on the stovetop over low-medium heat, stirring frequently. Add a splash of broth or milk if the soup thickens during storage.

Helpful Notes

• Cheese Choice: Sharp cheddar is ideal for a bold flavor, but mild cheddar or Gruyère can also work.
• Roasted Cauliflower Option: Roast the cauliflower at 400°F for 20–25 minutes before adding it to the pot for a deeper flavor.
• Dairy-Free Version: Use plant-based cream and cheese for a vegan-friendly soup.
• Thickness Control: For a thicker soup, reduce the broth by ½ cup or blend in a cooked potato. For a thinner consistency, add more broth or cream.

Tips from Well-Known Chefs

• Chef Lisa’s Tip: “Always shred your own cheese—pre-shredded cheese often contains anti-caking agents that can affect the soup’s texture.”
• Chef Anthony’s Tip: “Add a splash of white wine to the sautéed onions for a touch of acidity and depth.”
• Chef Marie’s Tip: “Garnish with roasted garlic chips for an extra burst of flavor.”

Frequently Asked Questions

1. Can I use frozen cauliflower?

Yes, frozen cauliflower works well. Thaw it first to reduce excess water in the soup.

2. What can I use instead of cheddar cheese?

Gruyère, Gouda, or a mix of cheeses can be used for different flavor profiles.

3. Can I make this soup vegan?

Absolutely! Use plant-based milk and cheese, and swap the butter with olive oil.

4. How do I prevent the cheese from curdling?

Avoid boiling the soup after adding the cheese, and stir it in gradually over low heat.

5. Can I add other vegetables?

Yes! Carrots, broccoli, or leeks pair well with this soup and can enhance the flavor.

6. How do I make the soup spicier?

Add a pinch of cayenne pepper or red chili flakes for a kick.

7. What can I serve alongside this soup?

Serve with crusty bread, a side salad, or grilled cheese sandwiches for a complete meal.

8. Can I make this soup in advance?

Yes, it tastes even better the next day as the flavors meld.

9. How do I enhance the roasted garlic flavor?

Use an extra bulb of roasted garlic if you love the sweet, nutty flavor.

10. What’s the best way to blend the soup?

An immersion blender is easiest, but a countertop blender creates a smoother texture.