Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting dish packed with rich flavor from roasted garlic and sharp cheddar cheese. Made without any cream, it blends roasted cauliflower with melted cheddar to create a velvety smooth soup perfect for cozy meals. Serve with croutons or toasted sourdough bread for an extra satisfying experience.
Ingredients
Vegetables and Aromatics
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
Liquids and Broth
- 4 cups vegetable broth (or substitute chicken broth if not vegetarian)
Oils and Seasonings
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- ½ teaspoon salt (plus more to taste)
- Freshly ground black pepper
Dairy
- 1 heaping cup shredded sharp cheddar cheese
To Garnish and Serve
- Sliced green onion
- Extra shredded cheddar cheese
- Croutons or toasted sourdough bread (or bread of choice) for dipping/serving
Instructions
- Preheat and prepare for roasting: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to ensure easy cleanup and avoid sticking.
- Roast the cauliflower and garlic: Place cauliflower florets on the prepared baking sheet. Drizzle with 1 to 2 tablespoons olive oil and season generously with salt and freshly ground black pepper. Toss well to coat. Prepare the garlic by peeling and discarding the outer papery layers, but keep the skins on the individual cloves. Trim about ¼ inch off the top of the garlic head to expose the individual cloves. Drizzle garlic with olive oil, wrap loosely in foil, and place on the baking sheet with cauliflower. Roast both for 30-35 minutes, flipping the cauliflower halfway through, until it becomes golden brown and caramelized.
- Sauté the onion: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until the onion is translucent and soft, infusing a sweet aroma into the base of your soup.
- Blend the soup ingredients: Once roasted, let the garlic cool until it can be handled safely. Squeeze the softened garlic cloves out of their skins. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, ½ teaspoon salt, and freshly ground black pepper. Blend until completely smooth, about 1 minute. Pour the blended mixture back into the pot over medium heat.
- Finish and simmer: Bring the soup to a gentle simmer on the stovetop. Stir in the shredded sharp cheddar cheese, allowing it to melt completely into the soup. Continue to simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and garnish: Ladle the soup into bowls and garnish with sliced green onions and extra shredded cheddar cheese. Serve warm accompanied by crusty toasted sourdough bread or your preferred bread for dipping.
Notes
- For a creamier soup, substitute 1 cup of broth with milk, or add ½ cup of half-and-half or heavy cream in place of ½ cup broth.
- If you prefer a thicker consistency, reduce broth to 3 cups instead of 4.
- Use chicken broth instead of vegetable broth for a non-vegetarian version.
- Serving suggestion: croutons or toasted sourdough elevate the soup experience.
- Make sure the garlic is roasted until soft to avoid bitterness and get maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
