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Cheddar Cauliflower & Roasted Garlic Soup Recipe

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4.1 from 7 reviews

A creamy and savory roasted cauliflower soup infused with sharp cheddar cheese and roasted garlic, perfect for cozy days. This comforting American-style soup is ideal served warm with crusty bread for dipping, garnished with sliced green onions and extra cheddar for added flavor and texture.

Ingredients

Soup Ingredients

  • 1 large head cauliflower, cut into florets (about 4–5 cups cauliflower florets)
  • 3 tablespoons olive oil, divided
  • Freshly ground salt and pepper, to taste
  • 1 head garlic
  • 1 medium yellow onion, diced
  • 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 heaping cup shredded sharp cheddar cheese

Garnish

  • Sliced green onion & extra cheddar on top
  • Croutons or toasted sourdough bread for dipping/serving

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for roasting the vegetables.
  2. Roast the Vegetables: Place the cauliflower florets on the prepared baking sheet. Drizzle with 1-2 tablespoons of olive oil, season with salt and pepper, and toss to coat evenly. For the garlic, peel away the outer papery layers but keep the skins of the individual cloves intact. Cut ¼ inch off the top of the garlic head to expose the tops of the cloves. Place the garlic on a sheet of foil, drizzle with olive oil, and loosely wrap the foil around it. Add the foil-wrapped garlic to the baking sheet with the cauliflower. Roast everything for 30-35 minutes, flipping the cauliflower halfway through, until golden brown and caramelized.
  3. Cook the Onion: While the cauliflower and garlic are roasting, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes, stirring occasionally until the onion becomes translucent and fragrant.
  4. Blend the Soup: After roasting, squeeze the softened garlic from its skins. Add the roasted cauliflower, roasted garlic, sautéed onion, broth, salt, and pepper to a blender. Blend until very smooth, about 1 minute. Pour the blended soup back into the pot and place it over medium heat to warm through.
  5. Finish the Soup: Bring the soup to a light simmer, then stir in the shredded sharp cheddar cheese. Continue to simmer gently for 10-15 minutes, stirring occasionally to melt the cheese evenly. Taste the soup and adjust seasoning with additional salt and pepper as needed.
  6. Serve: Ladle the soup into bowls and garnish with sliced green onions and extra cheddar cheese. Serve with crusty toasted sourdough bread or your preferred bread for dipping to complete this comforting meal.

Notes

  • For a creamier soup, substitute 1 cup of broth with 1 cup of milk.
  • For a richer texture, add ½ cup of half-and-half or heavy cream instead of ½ cup of broth.
  • If you prefer a thicker soup, reduce the amount of broth to 3 cups.
  • Customize the soup with additional spices or herbs such as thyme, paprika, or nutmeg based on your preference.

Find it online: https://marthatasty.com/cheddar-cauliflower-and-roasted-garlic-soup-recipe/