I present a Cauliflower Soup Recipe that pairs roasted cauliflower’s nutty sweetness with sharp cheddar and mellow roasted garlic into a creamy bowl layered with savory flavors.

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I didn’t expect a simple bowl to surprise me, but this Roasted Garlic Cheddar Cauliflower Soup does. The roasted garlic brings a mellow, almost sweet depth while cauliflower adds a nutty backbone that makes every spoonful interesting, not just predictable.

I keep calling it a Cauliflower Soup Recipe when folks ask, or jokingly label it a Creamy Garlic Soup because it hits that rich spot without being fussy. There’s a boldness and a softness at the same time, little flavor moments that keep you curious, and honestly I find myself thinking about it again the next day.

Ingredients

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Cauliflower: high in fiber and vitamin C, low carb, gives creamy body when pureed.
Garlic: roasted garlic adds sweet, mellow flavor, also offers immune boosting antioxidants.
Sharp cheddar: provides tangy, salty richness, lots of protein and calcium, melts beautifully.
Heavy cream: makes soup silky and rich, adds calories but great mouthfeel.
Onion: sweet and savory base, gives depth when caramelized, adds natural sugars.
Broth: low sodium broth keeps salt in your control, adds savory liquid backbone.
Olive oil and butter: fats help carry flavor, brown onions and make a silky finish.

Ingredient Quantities

1 medium head cauliflower (about 1 1/2 to 2 lb)

2 heads garlic

3 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion (about 1 cup chopped)

2 tbsp all purpose flour

4 cups low sodium chicken broth or vegetable broth

1/2 cup heavy cream

2 cups sharp cheddar, shredded (about 8 oz)

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

pinch smoked paprika or nutmeg, optional

chopped chives or parsley for garnish, optional

How to Make this

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1. Preheat oven to 400°F. Trim the cauliflower into florets (one medium head, ~1 1/2 to 2 lb) and put them on a rimmed baking sheet; toss with about 2 tbsp of the olive oil and a little kosher salt. Cut the tops off the two heads of garlic, drizzle the exposed cloves with the remaining 1 tbsp olive oil, wrap each head loosely in foil and put them on the same sheet if there’s room.

2. Roast cauliflower and garlic until the cauliflower is browned at the edges and a knife slides easily into the stem, about 25 to 30 minutes. The garlic may need closer to 35 to 40 minutes until very soft and caramelized, so check and keep it in a bit longer if needed. Tip: save 4-6 pretty florets for garnish before blending.

3. While the veg roasts, melt 2 tbsp unsalted butter in a large heavy pot over medium heat. Add 1 cup chopped yellow onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Don’t rush this step, the flavor builds here.

4. Sprinkle in 2 tbsp all purpose flour and stir constantly for 1 to 2 minutes so the raw flour taste cooks out and you get a light roux. You want it to look slightly golden but not brown.

5. Slowly whisk in 4 cups low sodium chicken or vegetable broth, scraping up any browned bits, then bring the mixture to a gentle simmer.

6. Squeeze the roasted garlic cloves out of their skins into the pot, add the roasted cauliflower (reserve those saved florets), and simmer together for 8 to 10 minutes to let everything marry and soften even more.

7. Puree the soup until smooth or mostly smooth. Use an immersion blender directly in the pot for a chunkier texture, or work in batches in a blender — but be careful with hot liquid, vent the lid and hold it with a towel. If you want a silkier finish you can pass it through a fine sieve, but that’s optional.

8. Reduce heat to low and stir in 1/2 cup heavy cream. Gradually add 2 cups (about 8 oz) sharp cheddar, shredded fresh if possible, a handful at a time so it melts evenly. Don’t boil after adding the cheese or it can turn grainy. Tip: reserve a little shredded cheddar for topping.

9. Season with 1 tsp kosher salt (plus more to taste) and 1/2 tsp freshly ground black pepper. Add a pinch of smoked paprika or nutmeg if you like that extra warmth. If the soup is too thick, thin with a splash more broth or a bit of hot water until it hits the texture you want.

10. Serve hot, topped with the reserved roasted florets, a sprinkle of the reserved cheddar and chopped chives or parsley. Taste one last time and adjust salt and pepper. Leftovers keep well refrigerated for 3 to 4 days and reheat gently over low heat, adding a splash of cream or broth if it’s thickened.

Equipment Needed

1. Rimmed baking sheet (for roasting cauliflower and garlic)
2. Aluminum foil (to wrap the garlic heads)
3. Chef knife (trim florets and chop onion)
4. Cutting board
5. Large heavy pot or Dutch oven (for the roux and simmering)
6. Wooden spoon or heatproof spatula (stir the onion and roux)
7. Whisk (for adding broth and smoothing the roux)
8. Immersion blender or high speed blender (to puree the soup)
9. Measuring cups and spoons (for broth, flour, oils, salt etc)
10. Cheese grater (freshly shred the cheddar)

FAQ

Q: Can I make this soup vegetarian? A: Yes, just use vegetable broth instead of chicken broth and you're good, the rest of the ingredients are vegetarian friendly.

Q: Can I make it dairy free or vegan? A: Yep, swap heavy cream for full fat coconut milk or cashew cream and use a vegan cheddar or nutritional yeast for cheesy flavor, but expect the taste and texture to change a bit.

Q: How do I get the soup ultra smooth? A: Blend until silky in a high speed blender or use an immersion blender, then pass through a fine mesh sieve if you want extra silkiness, and add the cream slowly so it emulsifies.

Q: Can I freeze the soup? A: Yes, freeze in airtight containers for up to 2 to 3 months, it's best to freeze before adding cheese and cream or know that dairy can separate so reheat slowly and whisk in a splash of cream when warming.

Q: Why did my soup get grainy or oily when I added the cheddar? A: Most likely you used pre shredded cheese or added it to boiling soup, use freshly shredded cheddar and melt it over low heat or off the heat so the fats dont break and the texture stays smooth.

Q: How do I change the thickness or flavor? A: To thin it add more broth, to thicken simmer longer to reduce or stir in a flour or cornstarch slurry, and adjust salt pepper and a pinch of smoked paprika or nutmeg to taste, garnish with chives for brightness.

Roasted Garlic Cheddar Cauliflower Soup Recipe Substitutions and Variations

Cauliflower: swap with broccoli florets (about the same weight) for a similar texture and flavor, or use 1 1/2 lb peeled, chopped russet potatoes for a creamier, starchier soup.
Roasted garlic: if you skip roasting, use 2 to 3 fresh garlic cloves minced and sautéed with the onion, or 1 to 1 1/2 tsp garlic powder added to the broth.
Heavy cream: use half and half (same amount) to lighten it up, or 1 cup whole milk plus 2 tbsp melted butter warmed together, or full fat canned coconut milk for a dairy free option.
Sharp cheddar: substitute Gruyere or aged fontina (same amount) for a nutty melty cheese, or 8 oz dairy free cheddar shreds if you need a vegan friendly swap.

Pro Tips

1. Taste and tweak as you go, dont just salt at the end. A little acid at the finish like a squeeze of lemon or a teaspoon of vinegar will wake the whole soup up and stop it from tasting flat.

2. Add the cheese off the heat, a handful at a time so it melts slowly. If you rush it or let it boil it can go grainy, so be patient and keep the temp low.

3. For a richer roast flavor let the veg get a bit more color than you think is necessary, but watch the garlic so it goes soft not bitter. And stash a few roasted florets for garnish so you get a nice bite with each spoonful.

4. If using a blender vent the lid and hold it with a towel, or use an immersion blender for a chunkier, safer option. To reheat leftovers gently, warm slowly and add a splash of broth or cream to bring it back to the right texture.

Roasted Garlic Cheddar Cauliflower Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I present a Cauliflower Soup Recipe that pairs roasted cauliflower's nutty sweetness with sharp cheddar and mellow roasted garlic into a creamy bowl layered with savory flavors.

Servings

servings

Calories

376

kcal

Equipment: 1. Rimmed baking sheet (for roasting cauliflower and garlic)
2. Aluminum foil (to wrap the garlic heads)
3. Chef knife (trim florets and chop onion)
4. Cutting board
5. Large heavy pot or Dutch oven (for the roux and simmering)
6. Wooden spoon or heatproof spatula (stir the onion and roux)
7. Whisk (for adding broth and smoothing the roux)
8. Immersion blender or high speed blender (to puree the soup)
9. Measuring cups and spoons (for broth, flour, oils, salt etc)
10. Cheese grater (freshly shred the cheddar)

Ingredients

1 medium head cauliflower (about 1 1/2 to 2 lb)
2 heads garlic
3 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion (about 1 cup chopped)
2 tbsp all purpose flour
4 cups low sodium chicken broth or vegetable broth
1/2 cup heavy cream
2 cups sharp cheddar, shredded (about 8 oz)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
pinch smoked paprika or nutmeg, optional
chopped chives or parsley for garnish, optional

Directions

Preheat oven to 400°F. Trim the cauliflower into florets (one medium head, ~1 1/2 to 2 lb) and put them on a rimmed baking sheet; toss with about 2 tbsp of the olive oil and a little kosher salt. Cut the tops off the two heads of garlic, drizzle the exposed cloves with the remaining 1 tbsp olive oil, wrap each head loosely in foil and put them on the same sheet if there's room.
Roast cauliflower and garlic until the cauliflower is browned at the edges and a knife slides easily into the stem, about 25 to 30 minutes. The garlic may need closer to 35 to 40 minutes until very soft and caramelized, so check and keep it in a bit longer if needed. Tip: save 4-6 pretty florets for garnish before blending.
While the veg roasts, melt 2 tbsp unsalted butter in a large heavy pot over medium heat. Add 1 cup chopped yellow onion and a pinch of salt and cook, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Don't rush this step, the flavor builds here.
Sprinkle in 2 tbsp all purpose flour and stir constantly for 1 to 2 minutes so the raw flour taste cooks out and you get a light roux. You want it to look slightly golden but not brown.
Slowly whisk in 4 cups low sodium chicken or vegetable broth, scraping up any browned bits, then bring the mixture to a gentle simmer.
Squeeze the roasted garlic cloves out of their skins into the pot, add the roasted cauliflower (reserve those saved florets), and simmer together for 8 to 10 minutes to let everything marry and soften even more.
Puree the soup until smooth or mostly smooth. Use an immersion blender directly in the pot for a chunkier texture, or work in batches in a blender — but be careful with hot liquid, vent the lid and hold it with a towel. If you want a silkier finish you can pass it through a fine sieve, but that's optional.
Reduce heat to low and stir in 1/2 cup heavy cream. Gradually add 2 cups (about 8 oz) sharp cheddar, shredded fresh if possible, a handful at a time so it melts evenly. Don't boil after adding the cheese or it can turn grainy. Tip: reserve a little shredded cheddar for topping.
Season with 1 tsp kosher salt (plus more to taste) and 1/2 tsp freshly ground black pepper. Add a pinch of smoked paprika or nutmeg if you like that extra warmth. If the soup is too thick, thin with a splash more broth or a bit of hot water until it hits the texture you want.
Serve hot, topped with the reserved roasted florets, a sprinkle of the reserved cheddar and chopped chives or parsley. Taste one last time and adjust salt and pepper. Leftovers keep well refrigerated for 3 to 4 days and reheat gently over low heat, adding a splash of cream or broth if it’s thickened.

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.