Creamy Roasted Garlic Cheddar Cauliflower Soup Recipe

Roasted Garlic Cheddar Cauliflower Soup is the kind of dish that wraps you in a warm, fluffy blanket of comfort. Imagine the creamy texture mingling with the rich aroma of roasted garlic, inviting you to take just one more spoonful. This soup isn’t just food; it’s a hug in a bowl, perfect for chilly days when you need a little extra love.

The first time I made Roasted Garlic Cheddar Cauliflower Soup, my kitchen smelled like an upscale restaurant. Friends gathered around the pot, intrigued by the savory fragrance wafting through the air. Little did they know, it was a simple recipe that would soon become a crowd favorite during our cozy gatherings.

Every time I serve this soup, friends and family can’t help but rave about its flavor and creaminess.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cauliflower: Choose a fresh head with firm florets and vibrant green leaves for optimal taste.

• Garlic: Use whole bulbs of fresh garlic; roasting brings out its sweet, caramelized flavor.

• Cheddar Cheese: Opt for sharp cheddar for a bolder flavor that complements the soup beautifully.

• Vegetable Broth: Low-sodium broth works best to control saltiness while allowing flavors to shine.

• Onion: A medium-sized yellow onion adds depth and sweetness; sauté until translucent.

• Cream: Heavy cream enriches the texture; substitute with coconut milk for a dairy-free option.

• Olive Oil: Extra virgin olive oil enhances flavors during roasting and sautéing.

• Salt & Pepper: Essential for seasoning; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Roasted Garlic Cheddar Cauliflower Soup

Roast the Garlic and Cauliflower: Preheat your oven to 400°F (200°C). Cut cauliflower into florets and place them on a baking sheet along with whole garlic bulbs drizzled with olive oil. Roast until golden brown and fragrant, about 25 minutes.

Sauté Onions: In a large pot over medium heat, add olive oil. Once hot, toss in chopped onions and sauté until they turn translucent and sweet-smelling, roughly 5-7 minutes.

Add Broth and Vegetables: Pour in vegetable broth along with roasted cauliflower and squeezed roasted garlic cloves from their skins into the pot. Bring it all to a gentle simmer for about 10 minutes.

Purée the Mixture: Using an immersion blender or transferring to a blender in batches, purée until smooth and creamy. If you enjoy some texture, leave small bits of cauliflower intact.

Add Cheese and Cream: Stir in shredded cheddar cheese until melted completely into the soup. Add heavy cream next for an ultra-creamy texture, adjusting consistency with additional broth if needed.

Season to Taste: Finally, sprinkle salt and pepper according to your preference. Serve hot as-is or garnish with croutons or fresh herbs for added flair.

Enjoy making this delightful Roasted Garlic Cheddar Cauliflower Soup—it’s bound to become your new go-to recipe!

Perfecting the Cooking Process

Start by roasting the garlic and cauliflower first; this enhances flavor. While they roast, prepare your broth and cheese mixture for a seamless cooking experience.

Add Your Touch

Feel free to swap cheddar with gouda for a smoky flavor or add spices like paprika for an extra kick. Customize it based on your taste preferences.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave until warmed through.

There was one winter night where I made this soup for friends during a snowstorm. They couldn’t stop raving about it, and it became our go-to comfort food during cold months!

FAQ

What are the health benefits of cauliflower?

Cauliflower is low in calories and high in vitamins C, K, and B, making it nutritious.

Can I make this soup vegan?

Yes! Replace cheddar with nutritional yeast and use vegetable broth instead of chicken broth.

How can I thicken my soup further?

Add more blended cauliflower or a tablespoon of cornstarch mixed with water to thicken it up.

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Roasted Garlic Cheddar Cauliflower Soup

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Roasted Garlic Cheddar Cauliflower Soup is a comforting dish that envelops you in warmth with its creamy texture and rich roasted garlic aroma. This easy-to-make soup combines nutty cauliflower with sharp cheddar, creating a delightful flavor profile that’s perfect for chilly evenings. Serve it as a starter or main course, and watch it become a favorite among family and friends.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Serves approximately 4 people 1x
• Category: Main
• Method: Roasting/Sautéing
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 head cauliflower (about 2 lbs), cut into florets
• 1 whole bulb garlic
• 1 cup sharp cheddar cheese, shredded
• 4 cups low-sodium vegetable broth
• 1 medium yellow onion, chopped
• 1 cup heavy cream (or coconut milk for dairy-free)
• 2 tbsp extra virgin olive oil
• Salt & pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Place cauliflower florets and the whole garlic bulb drizzled with olive oil on a baking sheet. Roast for about 25 minutes until golden brown.
2. In a large pot over medium heat, heat remaining olive oil and sauté chopped onions until translucent, about 5-7 minutes.
3. Add the roasted cauliflower and squeezed garlic cloves to the pot along with vegetable broth. Simmer for 10 minutes.
4. Purée the mixture using an immersion blender or in batches until smooth.
5. Stir in shredded cheddar cheese until melted, then add heavy cream to achieve desired creaminess.
6. Season with salt and pepper before serving hot.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 4g
• Sodium: 550mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 45mg

Keywords: For added flavor, consider swapping cheddar for gouda or adding spices like paprika. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.