Cheddar Cauliflower and Roasted Garlic Soup: A Creamy and Comforting Delight
Creamy, rich, and packed with deep, roasted flavors, this Cheddar Cauliflower and Roasted Garlic Soup brings the perfect blend of comfort and indulgence to your table. Whether you’re looking for a cozy meal on a chilly evening or a delicious way to sneak in more vegetables, this soup is the answer. The combination of roasted garlic, tender cauliflower, and the savory depth of sharp cheddar cheese creates a dish full of flavor and silky-smooth texture.
Not only is this soup effortlessly elegant, but it’s also an excellent option for meal prepping, as it reheats beautifully. The warmth of roasted garlic complements the nutty undertones of cauliflower, while the melted cheddar provides a luscious, creamy finish. A quick garnish of crispy croutons or fresh chives adds the perfect balance of crunch and freshness. Keep reading to discover why this homemade cheddar cauliflower soup belongs in your regular meal rotation!
Quick Recipe Highlights
- Flavor Profile: A harmonious blend of roasted garlic’s deep, caramelized sweetness, nuttiness from cauliflower, and the tangy sharpness of aged cheddar.
- Texture: Silky smooth with a rich, creamy consistency, punctuated by the occasional soft bite of cauliflower.
- Aroma: Warm roasted garlic, buttery cheddar, and a hint of smokiness create an irresistibly inviting scent.
- Visual Appeal: A vibrant golden hue with flecks of cheddar and roasted garlic showcase its comforting nature.
- Skill Level Needed: Beginner to intermediate; requires basic roasting, blending, and seasoning skills.
- Special Equipment: Blender or immersion blender for smooth consistency, sheet pan for roasting, and a heavy-bottomed pot for simmering.
The Recipe
Cheddar Cauliflower and Roasted Garlic Soup
Serves: 4
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Kitchen Equipment Needed
- Baking sheet
- Blender or immersion blender
- Large pot
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 head cauliflower, chopped into florets
- 1 whole garlic bulb
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 ½ cups sharp cheddar cheese, shredded
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- Chopped chives, for garnish
- Croutons (optional)
Directions
- Preheat oven to 400°F (200°C). Cut off the top of the garlic bulb, drizzle with olive oil, and wrap in foil. Spread cauliflower florets on a baking sheet, drizzle with 1 tbsp olive oil, and roast both garlic and cauliflower for 30 minutes.
- In a large pot, heat the remaining olive oil over medium heat and sauté the onion until translucent.
- Squeeze the roasted garlic cloves from their skins and add them to the pot along with the roasted cauliflower.
- Pour in the vegetable broth and let it simmer for 10 minutes to blend flavors.
- Use a blender or immersion blender to purée the soup until smooth and creamy.
- Return to low heat, stir in the heavy cream and shredded cheddar, and mix until fully melted and incorporated.
- Season with salt, pepper, and smoked paprika. Adjust seasoning to taste.
- Serve hot with fresh chives and croutons for garnish.
Recipe Notes
- Try swapping heavy cream with coconut milk for a dairy-free version.
- Feel free to use white cheddar for a sharper, more intense cheese flavor.
- Freeze leftovers for up to 3 months; reheat gently over low heat for best consistency.
