Roasted Garlic Cheddar Cauliflower Soup Recipe
This creamy Roasted Garlic Cheddar Cauliflower Soup combines the rich flavors of caramelized cauliflower and roasted garlic with sharp cheddar cheese for a comforting, hearty meal. Perfectly blended and simmered to perfection, this soup offers a deliciously smooth texture and savory taste, garnished with green onions and served alongside crusty toasted sourdough bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
- Sliced green onion for garnish
Other Ingredients
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
- ½ teaspoon salt, plus more to taste
- 1 heaping cup shredded sharp cheddar cheese
- Extra cheddar cheese for garnish
- Croutons or toasted sourdough bread/bread of choice for dipping/serving
Instructions
- Preheat and prepare vegetables. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the cauliflower into florets and arrange them on the baking sheet.
- Roast cauliflower and garlic. Drizzle the cauliflower florets with 1-2 tablespoons of olive oil and season generously with salt and pepper; toss to coat evenly. Peel away the outer papery layers of the garlic head while keeping the individual cloves’ skins intact. Trim about ¼ inch off the top of the garlic head to expose the tops of the cloves. Place garlic in a piece of foil, drizzle with olive oil, wrap loosely in the foil, and place on the baking sheet with the cauliflower. Roast for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
- Sauté the onion. While the cauliflower and garlic roast, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until translucent and soft.
- Blend the soup. Once roasted, allow the garlic to cool enough to handle, then squeeze the softened cloves out of their skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic cloves, vegetable broth, salt, and freshly ground black pepper. Blend until smooth, about 1 minute. Pour the blended mixture back into the pot.
- Simmer and add cheese. Place the pot over medium heat and bring the soup to a gentle simmer. Stir in the shredded sharp cheddar cheese and continue to simmer the soup for 10-15 minutes, allowing the cheese to melt completely. Adjust salt and pepper to taste.
- Serve and garnish. Ladle the soup into bowls and garnish with sliced green onions and extra shredded cheddar cheese. Serve with croutons or toasted sourdough bread for dipping and enjoy.
Notes
- You can substitute chicken broth for vegetable broth if not following a vegetarian diet.
- Allow the roasted garlic to cool before handling to avoid burns and make squeezing out the cloves easier.
- For a smoother texture, strain the soup after blending if desired.
- Feel free to use your favorite type of cheese, though sharp cheddar provides the best flavor balance.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
