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
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
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