When I first made this soup, I couldn’t believe how rich and creamy it turned out! The roasted garlic and cheddar melted perfectly into the roasted cauliflower, creating the ultimate comforting dish. I love how this recipe combines bold flavors with wholesome ingredients. It’s so satisfying to cozy up with a steaming bowl of it, especially when paired with some crusty bread. Believe me, this soup is much easier to make than it seems, and it’s always a hit!
Ingredients
- 1 head of cauliflower, chopped into florets
- 1 whole garlic bulb
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, chopped
- 3 cups chicken or vegetable broth
- 2 cups milk (whole or 2%)
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Note: This recipe serves 4-6 people.
Variations
Try these swaps and add-ins to make the recipe your own!
- Go Dairy-Free: Use almond or cashew milk and replace cheddar with a dairy-free alternative.
- Add a Kick: Stir in red pepper flakes or cayenne for some heat.
- Boost Protein: Mix in shredded chicken or white beans for a heartier meal.
- Extra Vegetables: Include carrots, celery, or leeks for added depth.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Equipment You Need
- Baking sheet: For roasting the cauliflower and garlic.
- Knife and cutting board: To chop vegetables.
- Large pot: To sauté ingredients and cook the soup.
- Blender or immersion blender: Pureeing the soup for a creamy texture.
- Ladle: For serving the soup.
How to Make Roasted Garlic Cheddar Cauliflower Soup?
This soup comes together quickly with just a few steps. Each process is straightforward but creates layers of flavor, making the result well worth it. Here’s how to make it:
Roast the Garlic
Cut off the top of the garlic bulb to expose the cloves. Drizzle with olive oil, wrap it in foil, and roast at 400°F (200°C) for about 30 minutes. You’ll know it’s ready when the cloves are golden and soft. Once cooled, squeeze out the roasted garlic paste.
Roast the Cauliflower
Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper before roasting in the same oven for 20-25 minutes. The florets should be tender with lightly browned edges.
Cook the Soup Base
Melt butter in a large pot over medium heat. Add the chopped onion and sauté until softened and aromatic, about 5 minutes. This forms the savory base of your soup.
Combine and Blend
Add the roasted garlic, cauliflower, and broth to the pot. Bring everything to a gentle simmer for 10-15 minutes to allow the flavors to meld. Use an immersion blender (or transfer to a blender) to puree until smooth.
Finish with Cheese and Milk
Lower the heat and stir in the milk and shredded cheddar cheese. Cook gently, stirring frequently, until the cheese has fully melted and the soup is creamy. Taste and adjust seasoning with salt and pepper.
You can also enjoy similar hearty recipes like easy chicken taco soup, which is packed with flavor and so simple to whip up.
Why You’ll Love This Recipe?
This soup has so much going for it. Here’s why it deserves a spot in your lineup:
- Easy to Make: Simple steps with fantastic results.
- Bursting with Flavor: Roasted garlic and sharp cheddar shine in every bite.
- Naturally Gluten-Free: And easily adaptable for other dietary needs.
- Customizable: Add spice or toppings to fit your cravings.
- Comfort Any Time of Year: Perfect on a cold day but light enough for anytime.
For another indulgent soup that’s bursting with flavor, try this comforting gnocchi zuppa toscana soup recipe next time!
How to Serve Roasted Garlic Cheddar Cauliflower Soup?
For the best experience, serve this soup in warm bowls, topped with extra shredded cheddar, crispy bacon bits, or chopped chives. Pair it with crusty bread, crackers, or a fresh salad for a complete and satisfying meal.
Nutritional Information
Here’s a quick nutritional breakdown per serving of this soup:
- Calories: 250
- Protein: 10g
- Carbohydrates: 15g
- Fat: 18g
Make Ahead and Storage
This soup is perfect for meal prep, and storing leftovers is super easy!
Refrigeration
Store the soup in the fridge for up to 3-4 days in an airtight container. Reheat on the stove over medium-low heat, stirring occasionally until warmed through.
Freezing
Make a big batch and freeze individual portions in airtight containers for up to two months. Thaw in the fridge overnight before reheating gently on the stove.
For a seafood twist on comforting soups, you can also try the popular cajun shrimp boil soup for a flavorful change.
Tips for Making the Recipe
After experimenting with this recipe a few times, here are some tips that helped me perfect it:
- Take Your Time Roasting: Roasting garlic and cauliflower properly ensures rich, nutty flavors.
- Low Heat for Cheese: Avoid high heat when melting the cheese to prevent it from separating.
- Adjust Texture: Add a splash of milk or broth if you prefer a thinner soup.
- Season Carefully: Taste as you go when adding salt to keep the flavors balanced.
This creamy and comforting roasted garlic cheddar cauliflower soup is sure to become a favorite at your table. It’s simple to make, endlessly adaptable, and packed with flavor. Enjoy every spoonful!
Roasted garlic cheddar cauliflower soup recipe
Ingredients
- 1 head of cauliflower chopped into florets
- 1 whole garlic bulb
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion chopped
- 3 cups chicken or vegetable broth
- 2 cups milk whole or 2%
- 2 cups shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Cut off the top of the garlic bulb to expose the cloves. Drizzle with olive oil, wrap it in foil, and roast at 400°F (200°C) for about 30 minutes. You’ll know it’s ready when the cloves are golden and soft. Once cooled, squeeze out the roasted garlic paste.
- Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper before roasting in the same oven for 20-25 minutes. The florets should be tender with lightly browned edges.
- Melt butter in a large pot over medium heat. Add the chopped onion and sauté until softened and aromatic, about 5 minutes. This forms the savory base of your soup.
- Add the roasted garlic, cauliflower, and broth to the pot. Bring everything to a gentle simmer for 10-15 minutes to allow the flavors to meld. Use an immersion blender (or transfer to a blender) to puree until smooth.
- Lower the heat and stir in the milk and shredded cheddar cheese. Cook gently, stirring frequently, until the cheese has fully melted and the soup is creamy. Taste and adjust seasoning with salt and pepper.
Notes
- Take Your Time Roasting: Roasting garlic and cauliflower properly ensures rich, nutty flavors.
- Low Heat for Cheese: Avoid high heat when melting the cheese to prevent it from separating.
- Adjust Texture: Add a splash of milk or broth if you prefer a thinner soup.
- Season Carefully: Taste as you go when adding salt to keep the flavors balanced.
