Roasted Garlic Cheddar Cauliflower Soup
This Roasted Garlic Cheddar Cauliflower Soup is creamy, cozy, and packed with savory flavor. Cauliflower and whole garlic cloves are roasted until caramelized, then blended with sautéed onion, vegetable broth, and sharp cheddar cheese for a rich soup with plenty of depth. It’s an easy cold-weather dinner that feels comforting without being overly heavy.
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Servings: 6
Equipment
- Large Baking Sheet
- Dutch oven or large soup pot
- Immersion blender or countertop blender
- Chef's Knife
Ingredients
For the Roasted Cauliflower and Garlic
- 1 large head cauliflower cut into florets
- 1 whole garlic bulb
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
For Serving
- Extra shredded cheddar
- Fresh parsley or chives chopped
- Croutons optional
- Freshly cracked black pepper
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Place the cauliflower florets on the baking sheet. Slice the top from the garlic bulb to expose the cloves and place it beside the cauliflower. Drizzle everything with olive oil and season with salt and black pepper.
- Roast for 25–30 minutes, turning the cauliflower once, until the edges are deeply golden and caramelized and the garlic is soft.
- While the vegetables roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes, until softened and translucent.
- Squeeze the roasted garlic cloves from their skins into the pot. Add the roasted cauliflower, vegetable broth, milk, Dijon mustard, smoked paprika, thyme, salt, and black pepper.
- Bring the soup to a gentle simmer and cook for 10 minutes to allow the flavors to combine.
- Blend the soup with an immersion blender until smooth and creamy. If using a countertop blender, work in batches and vent the lid carefully.
- Reduce the heat to low. Gradually stir in the shredded cheddar and Parmesan until completely melted and smooth. Do not allow the soup to boil after adding the cheese.
- Taste and adjust the salt and pepper as needed.
- Ladle the soup into bowls and top with extra cheddar, fresh parsley or chives, cracked black pepper, and croutons if desired. Serve
Notes
- Roast until golden: Don't pull the cauliflower out as soon as it becomes tender. Those browned edges give the soup its deep roasted flavor.
- Use sharp cheddar: Sharp or extra-sharp cheddar gives the soup a stronger cheese flavor without needing a large amount.
- Don't boil after adding cheese: High heat can cause the cheese to separate and make the soup grainy.
- For a thinner soup: Add a little extra vegetable broth or milk until you reach your preferred consistency.
- For a thicker soup: Use slightly less broth or simmer the blended soup for a few additional minutes before adding the cheese.