Cheddar Cauliflower and Roasted Garlic Soup Recipe

Cheddar cauliflower and roasted garlic soup is a rich, creamy, and flavorful dish that’s perfect for cozy dinners or as a starter for a special meal. Roasted garlic adds depth and a mellow sweetness, while sharp cheddar cheese provides a decadent, cheesy twist to the velvety cauliflower base. This recipe is simple to prepare and can easily be customized for vegetarians or gluten-free eaters. Let’s dive into this delicious and comforting soup!

Ingredients

Core Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 whole head of garlic
• 3 tablespoons olive oil (divided)
• 1 medium onion, diced
• 3 cups vegetable or chicken broth
• 1 cup whole milk or heavy cream (or plant-based milk for dairy-free)
• 1 ½ cups sharp cheddar cheese, shredded (plus more for garnish)
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon smoked paprika
• ½ teaspoon ground mustard (optional, enhances the cheesy flavor)
• Salt and black pepper to taste

Optional Additions:

• 2-3 slices of crispy bacon, crumbled, for topping
• Fresh chives, parsley, or green onions for garnish
• Croutons or toasted bread for serving

Instructions

Step 1: Roast the Garlic and Cauliflower

1. Preheat the oven to 400°F (200°C).
2. Place the cauliflower florets on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Spread into a single layer.
3. Cut the top off the head of garlic, exposing the cloves. Drizzle with 1 teaspoon of olive oil, wrap in foil, and place on the baking sheet with the cauliflower.
4. Roast for 25-30 minutes, until the cauliflower is tender and golden, and the garlic is soft and fragrant. Remove from the oven and set aside to cool.

Step 2: Sauté the Aromatics

1. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat.
2. Add the diced onion and sauté for 5-7 minutes until softened.

Step 3: Build the Soup Base

1. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the sautéed onion.
2. Add the roasted cauliflower, vegetable or chicken broth, smoked paprika, and ground mustard (if using). Stir to combine.
3. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.

Step 4: Blend the Soup

1. Remove the pot from the heat and allow it to cool slightly.
2. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches, then return it to the pot.

Step 5: Add the Cheddar and Finish

1. In a small bowl, whisk the flour with the milk or cream until smooth. Slowly stir this mixture into the soup and return it to a gentle simmer.
2. Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.
3. Taste and adjust seasoning with salt and black pepper as needed.

Step 6: Serve

1. Ladle the soup into bowls and garnish with crispy bacon, extra shredded cheddar, and fresh herbs.
2. Serve with crusty bread or croutons for dipping.

Serving and Storage Tips

Serving:

• Pair this soup with a green salad, roasted vegetables, or a grilled cheese sandwich for a complete meal.
• For added texture, top with toasted nuts like almonds or hazelnuts.

Storage:

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: To freeze, let the soup cool completely, then freeze in individual portions for up to 3 months. Note that the texture may change slightly due to the cheese.
• Reheating: Reheat on the stovetop over low heat or in the microwave, stirring frequently. Add a splash of broth or milk if the soup thickens too much.

Helpful Notes

1. Cheese Options: Sharp cheddar works best for a bold flavor, but you can mix in Parmesan, Gruyère, or smoked cheddar for variety.
2. Roasting Bonus: Roasting the garlic and cauliflower enhances the sweetness and depth of flavor, making this soup extra special.
3. Dietary Adjustments: Use cornstarch and plant-based milk for a gluten-free and dairy-free version. Vegan cheddar can be substituted for regular cheese.
4. Thicker Soup: For a thicker texture, use less broth or add a diced potato during the cooking stage.
5. Extra Flavor Boost: Add a splash of white wine while sautéing the onions for a subtle acidity that balances the richness.

Tips from Well-Known Chefs

• Chef Ina Garten: “Roasting the vegetables first gives the soup an incredible depth of flavor. Don’t skip this step!”
• Chef Gordon Ramsay: “Use high-quality cheddar for the best flavor—sharp and tangy cheeses work perfectly in creamy soups.”
• Chef Yotam Ottolenghi: “A drizzle of good olive oil or truffle oil on top adds elegance and a touch of luxury to this simple soup.”

Frequently Asked Questions

1. Can I use frozen cauliflower?

Yes, but fresh cauliflower is best for roasting. If using frozen, skip the roasting step and add it directly to the soup pot.

2. What can I substitute for cheddar cheese?

You can use Gruyère, Parmesan, or smoked cheese for a different flavor profile.

3. Can I skip the roasted garlic?

You can substitute with 1-2 teaspoons of garlic powder, but the roasted garlic adds a unique sweetness and depth.

4. Can I make this soup vegan?

Yes! Use plant-based milk, vegan cheddar, and olive oil instead of butter.

5. How do I prevent the cheese from clumping?

Add the cheese gradually, stirring constantly, and keep the heat low to prevent clumping or curdling.

6. What if I don’t have an immersion blender?

Use a countertop blender to puree the soup in batches. Be sure to vent the blender lid to avoid pressure build-up from the steam.

7. Can I make this soup ahead of time?

Yes! This soup tastes even better the next day. Just reheat gently and stir well before serving.

8. How can I make it spicier?

Add a pinch of cayenne pepper, chili powder, or a splash of hot sauce for heat.

9. What sides pair well with this soup?

Crusty bread, garlic toast, or a simple arugula salad pair wonderfully with this creamy soup.

10. Can I use pre-shredded cheese?

It’s better to shred your own cheese for smoother melting, as pre-shredded cheese often contains anti-caking agents.