Roasted Garlic Cheddar Cauliflower Soup
This roasted garlic cheddar cauliflower soup is creamy, flavorful, and comforting without being heavy. Made with oven-roasted cauliflower, sweet roasted garlic, and sharp cheddar cheese, it blends into a smooth, cozy soup that’s perfect for weeknight dinners, meal prep, or cold-weather comfort.
Ingredients
- 1 large head cauliflower cut into florets
- 2 whole heads garlic
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons butter
- 1 medium onion chopped
- 4 cups vegetable broth or chicken broth low sodium
- 1 cup sharp cheddar cheese freshly grated
- ½ –¾ cup heavy cream or milk adjust to preference
- ½ teaspoon smoked paprika
- 1 teaspoon Dijon mustard optional
- ½ teaspoon fresh thyme or rosemary optional
Instructions
- Preheat oven to 400°F (200°C).
- Place cauliflower florets on a baking sheet. Slice the tops off the garlic heads to expose the cloves.
- Drizzle cauliflower and garlic with olive oil and season with salt and pepper.
- Roast for 30–35 minutes, flipping cauliflower halfway, until golden and tender.
- Remove garlic from oven and squeeze the softened cloves out of their skins.
- In a large pot or Dutch oven, melt butter over medium heat.
- Add chopped onion and cook for 4–5 minutes until soft and translucent.
- Stir in roasted cauliflower and roasted garlic.
- Pour in broth and bring to a gentle simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Lower heat and stir in cream, cheddar cheese, smoked paprika, and Dijon mustard if using.
- Cook gently until cheese is melted and soup is creamy. Do not boil.
- Taste and adjust seasoning before serving.
Notes
- Roasting the cauliflower and garlic is essential for deep, rich flavor.
- Always use freshly grated cheddar for the smoothest texture.
- For a thinner soup, add more broth a little at a time.