I built my version of Creamy Cheesy Cauliflower Soup using tender cauliflower florets, caramelized roasted garlic, and diced onion, all simmered in vegetable broth with a splash of cream and sharp cheddar. The blend, accented by olive oil and smoked paprika, naturally arouses curiosity with its delightful flavors truly captivating taste.

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I’m super excited to share my take on the Roasted Garlic Cheddar Cauliflower Soup that I made last weekend. I started off by prepping the cauliflower, cutting 1 medium head into florets, while also roasting a whole head of garlic until it was soft and caramelized.

I love the rich flavor it adds! I sautéed a diced onion in 2 tablespoons olive oil until it got translucent, then added the roasted garlic and cauliflower before pouring in 3 cups of vegetable broth.

The moment of truth was mixing in 1 cup heavy cream and 2 cups of shredded sharp cheddar cheese, seasoning it up with salt, pepper, and a little smoked paprika to bring a bit of flair. Its creamy texture and bold flavors remind me of some of the best fall soups I’ve had.

I hope you find this version a fun twist on a classic idea and give it a try soon.

Why I Like this Recipe

I really love this recipe because its super comforting and it fills me up with nice warm feels when im feeling a bit chilly. The roasted garlic and the caramelized onions give it a really deep flavor that i cant get enough of. I also like how the cheddar cheese melts perfectly into the creamy soup making it kind of rich but not too heavy. Plus, its easy enough to put together and the ingredients are pretty simple which makes me feel like i can whip it up anytime i want something delicious.

Ingredients

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Cauliflower provides fiber and vitamins while addin a hearty texture to the soup.
Roasted garlic gives a rich, sweet flavor and antioxidants and sets a mellow base.
Onions add natural sweetness and make the soup’s broth taste deep and savory.
Heavy cream makes the soup smooth, creamy, and a bit indulgent.
Cheddar cheese supplies protein and tangy flavor that perfectly complements the veggies.
Olive oil contributes healthy fats which aid cooking and offer extra flavor.
Vegetable broth blends all tastes together with its natural, subtle saltiness.

Ingredient Quantities

1 medium head cauliflower, cut into florets

1 head garlic, roasted until soft and caramelized

1 medium onion, diced

2 tablespoons olive oil

3 cups vegetable broth

1 cup heavy cream or whole milk

2 cups shredded sharp cheddar cheese

Salt and pepper, to taste

Optional: 1/4 teaspoon smoked paprika for extra flavor

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with foil.

2. Cut the top off your garlic head, drizzle a bit of olive oil on it, wrap it in the foil and roast for about 35 minutes untill it is soft and caramelized.

3. Meanwhile, toss the cauliflower florets in olive oil, salt, pepper and if youre using it, add the smoked paprika. Then spread them out on another baking sheet.

4. Roast the cauliflower for around 25 minutes until they turn a little brown and become tender.

5. In a large pot, heat a splash of olive oil and dice the onion into it. Cook until it’s soft and transparent.

6. Squeeze all the roasted garlic cloves out of the head (they should be mushy) and add them to the pot with the onion.

7. Add the roasted cauliflower to the pot along with 3 cups of vegetable broth. Bring this mixture to a simmer and let it cook for about 10 minutes.

8. Carefully blend the soup using a hand blender or by transferring batches into a regular blender until its mostly smooth but still has a bit of texture left.

9. Stir in 1 cup of heavy cream or whole milk and then slowly mix in the 2 cups of shredded sharp cheddar cheese until the cheese melts fully into the soup.

10. Taste and adjust the seasoning with more salt and pepper if needed. Serve warm and enjoy this comforting soup on a chilly day!

Equipment Needed

1. Preheated Oven
2. Baking sheet lined with foil (for garlic)
3. Another baking sheet (for cauliflower)
4. Sharp knife
5. Cutting board
6. Large pot
7. Hand blender or regular blender
8. Measuring cups and spoons
9. Spatula or wooden spoon

FAQ

Q: Can I substitute heavy cream with a lighter option?
A: Sure, you can use whole milk or a mix of milk and a bit of butter, though the soup wont be as creamy.

Q: How long should I roast the garlic and cauliflower?
A: Roast them in a preheated 400°F oven for about 25-30 minutes until the cauliflower is browned and the garlic is soft and caramelized.

Q: What if I dont have roasted garlic ready?
A: You can roast it yourself in the oven with a little olive oil or, if youre in a real hurry, use raw garlic and cook it in the pot. The flavor may differ a bit though.

Q: Can I use a store-bought vegetable broth?
A: Absolutely, just pick a low sodium version if you can so you can better control the saltiness of the soup.

Q: Should I blend the soup completely smooth?
A: Its up to you – you can leave some texture or blend wholly until smooth if you prefer a creamy consistency.

Roasted Garlic Cheddar Cauliflower Soup Recipe Substitutions and Variations

Instead of heavy cream or whole milk you can use coconut milk or oat milk for a dairy-free option
If you dont have vegetable broth try chicken broth or even water with a bouillon cube for flavor
You can use garlic powder or pre-roasted garlic paste if you dont have a head of garlic handy
Instead of sharp cheddar cheese you might try a mix of Monterey Jack and mozzarella for a different cheesy twist
If medium onion isnt available, diced red onion or even green onions can work in a pinch

Pro Tips

1. Try to keep your cauliflower pieces roughly the same size so they cook evenly which means you wont end up with some burnt parts and some raw bits.
2. When you’re roasting the garlic, keep an eye on it cause if it goes too long it can taste a bit bitter, but if you squeeze it out a little too soon it won’t have that tasty, caramelized flavor.
3. If you’re blending the soup, don’t overdo it – leave a bit of texture so the soup isnt totally smooth; sometimes a few chunky bits really add to the comfort of the soup.
4. When adding the cheese, mix it in slowly on low heat as you stir so it melts evenly and dont get clumps which can mess up the flavor and texture.

Roasted Garlic Cheddar Cauliflower Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

360

kcal

Equipment: 1. Preheated Oven
2. Baking sheet lined with foil (for garlic)
3. Another baking sheet (for cauliflower)
4. Sharp knife
5. Cutting board
6. Large pot
7. Hand blender or regular blender
8. Measuring cups and spoons
9. Spatula or wooden spoon

Ingredients

1 medium head cauliflower, cut into florets
1 head garlic, roasted until soft and caramelized
1 medium onion, diced
2 tablespoons olive oil
3 cups vegetable broth
1 cup heavy cream or whole milk
2 cups shredded sharp cheddar cheese
Salt and pepper, to taste
Optional: 1/4 teaspoon smoked paprika for extra flavor

Directions

Preheat your oven to 400°F and line a baking sheet with foil.
Cut the top off your garlic head, drizzle a bit of olive oil on it, wrap it in the foil and roast for about 35 minutes untill it is soft and caramelized.
Meanwhile, toss the cauliflower florets in olive oil, salt, pepper and if youre using it, add the smoked paprika. Then spread them out on another baking sheet.
Roast the cauliflower for around 25 minutes until they turn a little brown and become tender.
In a large pot, heat a splash of olive oil and dice the onion into it. Cook until it’s soft and transparent.
Squeeze all the roasted garlic cloves out of the head (they should be mushy) and add them to the pot with the onion.
Add the roasted cauliflower to the pot along with 3 cups of vegetable broth. Bring this mixture to a simmer and let it cook for about 10 minutes.
Carefully blend the soup using a hand blender or by transferring batches into a regular blender until its mostly smooth but still has a bit of texture left.
Stir in 1 cup of heavy cream or whole milk and then slowly mix in the 2 cups of shredded sharp cheddar cheese until the cheese melts fully into the soup.
Taste and adjust the seasoning with more salt and pepper if needed. Serve warm and enjoy this comforting soup on a chilly day!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.