Cheddar Cauliflower and Roasted Garlic Soup is the perfect fusion of comforting, velvety richness and wholesome nourishment. This hearty soup brings together the mild, nutty flavor of cauliflower, the deep, caramelized sweetness of roasted garlic, and the sharp, creamy tang of cheddar cheese. Ideal for chilly days or as a soul-warming starter, this soup is not only filling but also rich in nutrients like fiber, vitamins C and K, and antioxidants. The roasted garlic imparts a mellow, earthy tone that perfectly complements the sharpness of cheddar, creating a well-balanced bowl that’s luxurious yet surprisingly light.
This soup is a favorite in both rustic kitchens and upscale bistros due to its simple preparation and complex, layered taste. Whether you’re following a vegetarian lifestyle, looking for a low-carb meal, or just craving a rich, cheesy soup, this recipe is versatile, easy to make, and endlessly comforting. The depth of flavor from the roasted garlic combined with creamy cheddar and cauliflower makes it an unforgettable dish you’ll want to revisit again and again.
Ingredients:
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1 large head of cauliflower, chopped into florets
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2 tablespoons olive oil
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1 whole bulb of garlic
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1 large onion, diced
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2 tablespoons unsalted butter
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4 cups vegetable broth (or chicken broth for non-vegetarian version)
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1 cup heavy cream (or whole milk for a lighter option)
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2 cups sharp cheddar cheese, grated
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1/2 teaspoon dried thyme
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Salt and freshly ground black pepper, to taste
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Optional garnish: extra shredded cheddar, fresh parsley, croutons, or crispy bacon bits
Preparation:
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off a whole bulb of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 35–40 minutes, or until the cloves are soft, golden, and fragrant. Let it cool slightly, then squeeze the roasted garlic out of the skins and set aside.
Step 2: Prepare the Cauliflower
While the garlic is roasting, chop the cauliflower into small florets. Toss them with a tablespoon of olive oil, season lightly with salt and pepper, and roast them on a baking sheet for 25–30 minutes until they’re golden and tender. Roasting enhances the flavor and adds a hint of sweetness to the soup.
Step 3: Sauté the Onions
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5–7 minutes until translucent and fragrant. Stir in the roasted garlic cloves and thyme, cooking for another minute to combine the flavors.
Step 4: Simmer the Soup
Add the roasted cauliflower to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes to allow all the flavors to meld together.
Step 5: Blend and Add Cheese
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend it in batches in a countertop blender, being cautious with hot liquids. Once smooth, return the soup to low heat and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Taste and adjust seasoning with additional salt and pepper if needed.
Variation:
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Low-Dairy Option: Swap the cheddar cheese with a plant-based cheddar and use coconut milk or oat milk instead of heavy cream.
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Spicy Kick: Add a dash of cayenne pepper or a chopped roasted jalapeño for extra heat.
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Protein Boost: Stir in shredded rotisserie chicken or cooked white beans for more protein.
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Texture Twist: Reserve some roasted cauliflower florets and stir them in after blending for added texture.
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Herbal Additions: Fresh thyme, rosemary, or even a bay leaf while simmering can deepen the herbal notes.
Cooking Note:
Roasting both the garlic and the cauliflower is a crucial step. It deepens the flavors and removes any bitterness that raw cauliflower can sometimes bring. If you’re short on time, you can skip roasting the cauliflower and simmer it directly in the broth, but roasting is highly recommended for best flavor.
Serving Suggestions:
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Serve with a warm, crusty loaf of sourdough or multigrain bread.
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Add a swirl of sour cream or crème fraîche on top for an extra creamy finish.
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Pair with a fresh green salad for a balanced meal.
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For a heartier dinner, serve with a grilled cheese sandwich or baked potato.
Tips:
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Cheese Matters: Use a high-quality sharp cheddar for the best taste. Pre-shredded cheese often contains anti-caking agents that can affect texture, so shred it fresh if possible.
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Blending Carefully: If using a traditional blender, allow the soup to cool slightly before blending and remove the center plug to allow steam to escape cover with a towel to prevent splatter.
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Storage: This soup stores well in the fridge for up to 4 days and can be frozen for up to 2 months. Reheat gently to avoid curdling.
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Creaminess Without Cream: For a lighter option, substitute cream with Greek yogurt or use a potato for natural thickening.
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Nutritional Information (Approximate per serving):
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Calories: 310
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Protein: 12g
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Sodium: 580mg
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Carbohydrates: 18g
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Fat: 22g
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Fiber: 4g
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Sugars: 5g
FAQs:
Q: Can I use frozen cauliflower?
Yes! Frozen cauliflower can be used in a pinch. Just be sure to thaw and dry it well before roasting to avoid sogginess.
Q: How do I make it completely dairy-free?
Use a dairy-free butter substitute, plant-based cream, and vegan cheddar cheese. Nutritional yeast can also add a cheesy flavor.
Q: Can I make this in a slow cooker?
Absolutely. Add all ingredients (except cheese and cream) and cook on low for 6–8 hours. Blend and stir in cheese and cream just before serving.
Q: What can I use instead of cheddar?
Try Gruyère, fontina, or even smoked gouda for a unique flavor profile.
Q: How do I thicken the soup if it’s too thin?
Simmer uncovered to reduce the liquid, or add a small cooked potato or a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Conclusion:
Cheddar Cauliflower and Roasted Garlic Soup is everything you want in a cozy, satisfying bowl creamy, rich, and full of flavor, yet surprisingly light and nourishing. The natural sweetness from roasted cauliflower and garlic balances beautifully with the sharpness of cheddar, creating a depth that’s both comforting and gourmet. Whether you’re feeding your family, prepping for a week of meals, or impressing guests with your soup game, this recipe delivers. Simple to make, customizable to dietary needs, and packed with nutrients, it’s the kind of meal that hugs you from the inside out.
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Cheddar Cauliflower and Roasted Garlic Soup
- Total Time: 1 hour
Ingredients
Ingredients:
-
1 large head of cauliflower, chopped into florets
-
2 tablespoons olive oil
-
1 whole bulb of garlic
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1 large onion, diced
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2 tablespoons unsalted butter
-
4 cups vegetable broth (or chicken broth for non-vegetarian version)
-
1 cup heavy cream (or whole milk for a lighter option)
-
2 cups sharp cheddar cheese, grated
-
1/2 teaspoon dried thyme
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Salt and freshly ground black pepper, to taste
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Optional garnish: extra shredded cheddar, fresh parsley, croutons, or crispy bacon bits
Instructions
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off a whole bulb of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil. Roast for 35–40 minutes, or until the cloves are soft, golden, and fragrant. Let it cool slightly, then squeeze the roasted garlic out of the skins and set aside.
Step 2: Prepare the Cauliflower
While the garlic is roasting, chop the cauliflower into small florets. Toss them with a tablespoon of olive oil, season lightly with salt and pepper, and roast them on a baking sheet for 25–30 minutes until they’re golden and tender. Roasting enhances the flavor and adds a hint of sweetness to the soup.
Step 3: Sauté the Onions
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for about 5–7 minutes until translucent and fragrant. Stir in the roasted garlic cloves and thyme, cooking for another minute to combine the flavors.
Step 4: Simmer the Soup
Add the roasted cauliflower to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes to allow all the flavors to meld together.
Step 5: Blend and Add Cheese
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend it in batches in a countertop blender, being cautious with hot liquids. Once smooth, return the soup to low heat and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Taste and adjust seasoning with additional salt and pepper if needed.
Notes
Roasting both the garlic and the cauliflower is a crucial step. It deepens the flavors and removes any bitterness that raw cauliflower can sometimes bring. If you’re short on time, you can skip roasting the cauliflower and simmer it directly in the broth, but roasting is highly recommended for best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 310
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 22 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g