Roasted Cauliflower Soup is the ultimate cozy bowl for chilly evenings and comforting lunches. This creamy, veggie-forward soup delivers bold roasted flavor without heavy cream or flour. Instead, it relies on perfectly roasted cauliflower and a full head of roasted garlic blended until silky smooth. Finished with sharp cheddar cheese, this soup strikes the perfect balance between rich and wholesome. Whether you serve it with crusty sourdough or crunchy croutons, this satisfying bowl will quickly become a staple in your kitchen.

Story

Every fall, I start craving a truly comforting bowl of Roasted Cauliflower Soup. While I adore traditional Cauliflower Soup recipes, many rely heavily on cream and flour for thickness. I wanted something lighter but just as indulgent. After making countless batches of cheddar cauliflower broccoli soup, I decided to simplify it and focus entirely on roasted flavor.

By roasting the cauliflower alongside a whole head of garlic, the vegetables develop deep, caramelized notes that transform this soup. Then I blend everything until velvety and stir in sharp cheddar cheese for that unmistakable savory finish. The result feels luxurious, yet it stays wholesome and entirely vegetarian. This Roasted Cauliflower Soup delivers everything you love about a creamy soup without unnecessary heaviness.

Ingredients

1 large head cauliflower, cut into florets
1 whole head garlic
1 medium yellow onion, diced
2 tablespoons olive oil, divided
4 cups vegetable broth
1 ½ cups sharp cheddar cheese, freshly shredded
¾ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
Optional for serving: sliced green onions, extra shredded cheddar, croutons, toasted sourdough

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Spread the cauliflower florets onto the sheet. Slice the top off the head of garlic to expose the cloves, drizzle it with a little olive oil, and wrap it loosely in foil. Toss the cauliflower with 1 tablespoon olive oil, salt, and pepper. Place the wrapped garlic on the same sheet.

Roast everything for 30 to 35 minutes until the cauliflower turns golden brown and tender. Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft and translucent.

Cooking Instructions

Squeeze the roasted garlic cloves out of their skins directly into the pot with the onions. Add the roasted cauliflower and pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to blend.

Carefully transfer the soup to a high-powered blender and blend until completely smooth. Return the blended soup to the pot over low heat. Stir in the shredded cheddar cheese until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip roasting the vegetables, because roasting creates the depth that defines this Roasted Cauliflower Soup. Avoid overcrowding the pan so the cauliflower browns properly instead of steaming. Also, blend thoroughly for a truly smooth texture. If the soup feels too thick, add a splash of warm broth to loosen it.

Pro Tips for Better Flavor

Use freshly shredded cheddar cheese rather than pre-shredded varieties for better melting. Roast the garlic until soft and caramelized for maximum sweetness. For extra richness, reserve a small handful of cheddar to sprinkle on top right before serving. A pinch of red pepper flakes can add subtle heat if you prefer a gentle kick.

Serving and Storage

How to Serve

Ladle the hot soup into bowls and garnish with sliced green onions, extra cheddar cheese, and crispy croutons. Serve alongside toasted sourdough bread for dipping. This Vegetarian soup pairs beautifully with a simple green salad for a balanced meal.

How to Store Leftovers

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens during storage, add a splash of broth to restore its creamy consistency.

Conclusion

Roasted Cauliflower Soup offers bold roasted flavor, silky texture, and savory cheddar goodness in every spoonful. Because it relies on blended vegetables instead of cream, it feels both satisfying and wholesome. Try this recipe once, and it will quickly earn a permanent place in your seasonal rotation.

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Frequently Asked Questions

Can I make Roasted Cauliflower Soup ahead of time?

Yes, you can prepare this soup one to two days in advance. Store it in the refrigerator and gently reheat before serving. The flavors deepen over time, which often makes it taste even better the next day.

Can I freeze this soup?

You can freeze Roasted Cauliflower Soup for up to three months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly on the stove.

Can I make this soup vegan?

Absolutely. Replace the cheddar cheese with your favorite dairy-free shredded alternative. The roasted vegetables still provide plenty of flavor and natural creaminess.