Roasted Garlic Cheddar Cauliflower Soup Recipe
This creamy roasted garlic cheddar cauliflower soup combines caramelized roasted cauliflower and garlic with sharp cheddar cheese for a rich, flavorful meal without using any cream. Perfect for a comforting lunch or dinner, this soup is naturally gluten-free and vegetarian. Serve with croutons or toasted sourdough to add texture to this velvety soup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 large head cauliflower, cut into florets (about 4-5 cups cauliflower florets)
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper, to taste
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or sub chicken broth if not vegetarian)
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 heaping cup shredded sharp cheddar cheese
To Garnish
- Sliced green onion
- Extra shredded cheddar cheese
- Croutons or toasted sourdough bread for serving
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Roast Cauliflower and Garlic: Toss the cauliflower florets with 1-2 tablespoons of olive oil, salt, and pepper, then spread them on the baking sheet. Prepare the garlic by peeling off outer papery layers but leaving individual clove skins intact; cut ¼ inch off the top to expose cloves, drizzle with olive oil, wrap loosely in foil, and place on the sheet. Roast cauliflower and garlic for 30-35 minutes, flipping cauliflower halfway through, until golden and caramelized.
- Sauté Onion: While roasting, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté for 5-8 minutes until translucent and fragrant.
- Blend the Soup: Allow the roasted garlic to cool enough to handle, then squeeze out the softened cloves. In a large blender, combine the sautéed onion, roasted cauliflower, roasted garlic, vegetable broth, salt, and pepper. Blend until completely smooth, about 1 minute. Pour the blended mixture back into the pot over medium heat.
- Simmer and Add Cheese: Bring the soup to a gentle simmer and stir in the shredded sharp cheddar cheese. Continue simmering for 10-15 minutes until the cheese melts fully and the soup thickens slightly. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions and extra shredded cheddar cheese. Serve alongside croutons or toasted sourdough for dipping.
Notes
- For a creamier texture, substitute 1 cup of broth with 1 cup of milk, or replace ½ cup of broth with ½ cup half and half or heavy cream for a richer flavor.
- If you prefer a thicker soup, reduce the broth amount to 3 cups instead of 4 cups.
- Adjust the seasoning at the end of cooking to balance salt and pepper to taste.
- Serve with crusty bread or croutons to add texture and extra comfort.
- This soup is naturally gluten-free and vegetarian, but can be made non-vegetarian by using chicken broth instead of vegetable broth.