Some days just call for a big, warm bowl of something cozy—and this Roasted Garlic Cheddar Cauliflower Soup delivers on all fronts. Whether it’s a chill in the air or just a craving for something creamy and satisfying, this healthy comfort food checks all the boxes. As someone who spends more time than I’d like to admit making friends with my oven, I can promise you: this is a soup you’ll come back to again and again. It has that velvety texture of your favorite cheddar cheese soup but with the added goodness (and sneaky veggies) of cauliflower. Best of all? It feels indulgent without the guilt.

Why You’ll Love This Roasted Garlic Cheddar Cauliflower Soup

It’s rich and creamy, yet surprisingly light.
Roasted garlic adds depth and a whisper of sweetness.
Cauliflower keeps it wholesome and nourishing.
Sharp cheddar gives it that nostalgic comfort food vibe.
It’s easy enough for weeknights but fancy enough for guests.

Ingredients You’ll Need

1 large head (4-5 cups / 400-500 g) cauliflower florets
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 head garlic
1 medium yellow onion, diced
4 cups vegetable broth (or chicken broth)
½ teaspoon salt (plus more to taste)
1 heaping cup shredded sharp cheddar cheese

To Garnish:

Sliced green onion
Extra cheddar
Croutons or toasted sourdough bread

Steps to Make It Happen

Preheat and Prep: Set your oven to 400°F and line a baking sheet with parchment.
Roast the Veggies: Toss cauliflower with 1-2 tablespoons olive oil, salt, and pepper on the baking sheet. Prepare the garlic by trimming the top, drizzling with oil, and wrapping in foil. Roast everything for 30-35 minutes, flipping cauliflower halfway.
Sauté Onions: While that magic happens, sauté diced onion in the remaining tablespoon of oil until soft and golden, about 5-8 minutes.
Blend It Up: In a blender, combine roasted cauliflower, squeezed-out garlic cloves, sautéed onions, broth, salt, and pepper. Blend until smooth and dreamy.
Simmer and Cheese It: Pour the mixture back into a pot, bring to a light simmer, then stir in the cheddar cheese. Let it all meld together for 10-15 minutes.
Serve and Savor: Ladle into bowls and top with green onions, more cheddar, and your carb of choice.

Helpful Tips for the Creamiest Cheddar Cheese Soup

Don’t skip the roasting! That caramelized flavor from the cauliflower and garlic makes all the difference.
Use sharp cheddar for a bolder flavor punch.
If your soup feels too thick, just add a splash more broth or even a little milk.
Want a bit of spice? A dash of cayenne or smoked paprika adds a fun kick.
For an ultra-smooth texture, let your blender run a bit longer—think of it as a soup facial.

Olivia’s Little Story Corner

This soup became a staple in our house during one particularly cold winter. I was testing vegetarian soup recipes for a New Year’s reset and stumbled on this combo. The first time I served it, my husband asked, “Is there cream in here?” Nope—just cauliflower pulling its weight. The kids even licked their bowls clean, and believe me, that’s a miracle. Since then, it’s been our go-to for snow days, sick days, and pretty much any day that needs a warm hug.

What to Serve with This Cauliflower Soup

Pairing this soup with a crusty slice of toasted sourdough or a handful of buttery croutons is pure joy. If you’re making it part of a bigger meal, consider a simple side salad with vinaigrette to cut through the richness. Or go all out and serve it in a bread bowl (because carbs + cheese = happiness). And don’t forget a glass of crisp white wine or sparkling water with lemon—chef’s kiss!

How to Store and Reheat

Leftovers? Lucky you. This soup keeps beautifully in an airtight container in the fridge for up to 4 days. When reheating, do it slowly over medium heat and stir frequently so the cheese doesn’t separate. You can also freeze it for up to 2 months—just know that the texture may change slightly. Thaw overnight in the fridge and reblend if needed.

FAQs

Can I make this vegan?

Yes! Swap the cheddar for a good-quality vegan cheese and use vegetable broth. Add a tablespoon of nutritional yeast for extra depth.

What if I don’t have a blender?

You can use an immersion blender right in the pot, though it may be a bit chunkier. Still delicious.

Can I add protein to this?

Absolutely. Stir in shredded rotisserie chicken or crispy chickpeas for a hearty twist.

Is this a good make-ahead meal?

Totally. Make it on Sunday and enjoy it throughout the week.

A Final Spoonful of Joy

Roasted Garlic Cheddar Cauliflower Soup isn’t just dinner; it’s comfort in a bowl. Whether you’re soothing a cold, feeding the family, or just craving a rich, healthy comfort food that feels like a warm hug, this vegetarian soup recipe delivers every time. Tie on your apron, grab that cauliflower, and let’s turn simple ingredients into something extraordinary—one creamy spoonful at a time.

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Roasted Garlic Cheddar Cauliflower Soup

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Author: Olivia Hartwellen
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Roasted Garlic Cheddar Cauliflower Soup is a creamy, wholesome, and deeply comforting vegetarian soup that feels rich and indulgent—without any heavy cream. Roasted cauliflower and garlic create the perfect base for blending into velvety goodness, while sharp cheddar cheese brings the cozy, nostalgic flavor you crave on chilly days. It’s a simple, satisfying bowl that’s easy enough for weeknights and elegant enough for company.

Ingredients

Scale

1 large head (4–5 cups / 400–500 g) cauliflower florets
3 tbsp olive oil, divided
Salt and freshly ground black pepper, to taste
1 head garlic
1 medium yellow onion, diced
4 cups vegetable broth (or chicken broth)
½ tsp salt (plus more to taste)
1 heaping cup shredded sharp cheddar cheese

To Garnish:

Sliced green onion
Extra cheddar cheese
Croutons or toasted sourdough bread

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Toss cauliflower florets with 1–2 tbsp olive oil, salt, and pepper. Spread on the sheet. Trim the top off the garlic head, drizzle with oil, and wrap in foil. Add to the pan.
Roast for 30–35 minutes, flipping cauliflower halfway through.
While roasting, sauté diced onion in 1 tbsp olive oil over medium heat until soft and golden (5–8 minutes).
In a blender, combine roasted cauliflower, garlic cloves (squeezed out of the skins), sautéed onion, broth, salt, and pepper. Blend until smooth.
Return mixture to a pot. Bring to a light simmer and stir in cheddar cheese. Simmer for 10–15 minutes until smooth and creamy.
Taste, adjust seasoning, and serve with toppings.

Notes

Roasting the garlic and cauliflower builds deep flavor—don’t skip it!

Use sharp cheddar for the best cheesy depth.

For a thinner soup, add a splash of milk or extra broth.

Add cayenne or smoked paprika for a hint of spice.

For ultra-smooth texture, blend longer and strain if desired.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Roasting + Blending
Cuisine: American

Bold Title: Roasted Garlic Cheddar Cauliflower Soup: A Creamy Bowl of Comfort You’ll Crave