If you are searching for a soul-warming dish that combines velvety texture with bold flavors, this Cheddar Cauliflower Garlic Soup is your new go-to comfort food. Roasted cauliflower and garlic create a rich, caramelized base that blends perfectly with sharp cheddar cheese to make a soup bursting with creamy goodness and a touch of savory depth. It’s the kind of recipe that feels like a warm hug on chilly days, perfect for cozy nights or a simple yet impressive lunch. Plus, it’s easy to make and versatile enough to elevate any meal.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a crucial role in building the texture, flavor, and heartiness of your soup. From the earthiness of roasted cauliflower to the zing of sharp cheddar, every element contributes something special.
- Cauliflower florets (1 large head): The star of the dish, roasting these adds a deep, natural sweetness and creamy texture once blended.
- Olive oil (3 tablespoons, divided): Helps roast the veggies to golden perfection and adds richness to the sautéed onions.
- Freshly ground salt and pepper: Enhances all the flavors and balances the richness of the cheese and vegetables.
- Head of garlic (1): Roasting renders garlic soft and mellowly sweet, creating an unforgettable aroma and subtle depth.
- Medium yellow onion (1, diced): Sautéed onion brings sweetness and a mild pungency that rounds out the soup’s flavor.
- Vegetable or chicken broth (4 cups): The flavorful liquid base adding warmth and body to the soup, making it hearty yet light.
- Shredded sharp cheddar cheese (1 heaping cup): Melts into the soup for a luscious, cheesy finish packed with tangy richness.
- Sliced green onions & extra cheddar for garnish: Adds a fresh, colorful pop and an extra burst of cheese for serving.
- Croutons or toasted sourdough bread: Perfect for dipping, balancing the soup’s creamy texture with crunch.
How to Make Cheddar Cauliflower Garlic Soup
Step 1: Preheat and Prepare for Roasting
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This step sets the stage for perfectly roasted cauliflower and garlic, giving your soup its signature caramelized flavor and silky texture.
Step 2: Roast the Cauliflower and Garlic
Arrange the cauliflower florets on the baking sheet with a drizzle of 1-2 tablespoons olive oil and a sprinkle of salt and pepper. Toss to coat evenly so each piece roasts beautifully. For the garlic, peel away the outer layers but leave the skins on the cloves, then trim the top to expose them. Drizzle with olive oil, wrap in foil, and roast it alongside the cauliflower for 30-35 minutes. The roasting process deepens the flavors and softens the garlic to a sweet, buttery texture perfect for blending.
Step 3: Sauté the Onion
While your veggies roast, gently sauté the diced onion in 1 tablespoon of olive oil over medium heat until translucent and fragrant, about 5-8 minutes. This simple step adds a mellow sweetness and complexity that lifts the entire soup.
Step 4: Blend the Soup
Once roasted, combine the caramelized cauliflower, softened garlic (squeeze cloves out of their skins), sautéed onion, broth, salt, and freshly ground pepper in a blender. Puree everything until smooth and creamy—usually about one minute. Pour the silky blend back into your pot and heat it over medium.
Step 5: Finish with Cheddar Cheese
Bring the soup to a gentle simmer and stir in a heaping cup of sharp cheddar cheese. Let it melt fully, stirring occasionally for 10-15 minutes. This melding of flavors creates the hallmark richness and slight tang that makes the Cheddar Cauliflower Garlic Soup so irresistible. Taste and adjust seasonings, adding a pinch more salt or pepper as you like.
Step 6: Ready to Serve
Your soup is now creamy, cheesy, and packed with roasted goodness, ready for those final touches that make every spoonful delightful.
How to Serve Cheddar Cauliflower Garlic Soup
Garnishes
Add a finishing touch with vibrant sliced green onions and an extra sprinkle of shredded cheddar cheese. These simple garnishes bring freshness and a hint of crunch, brightening the rich soup and adding inviting color.
Side Dishes
Serve this soup with crusty toasted sourdough or crunchy croutons. The bread offers the perfect contrast to the velvety texture of the soup and lets you scoop up every bit of cheesy, garlicky goodness.
Creative Ways to Present
For a fun twist, drizzle a little herb oil or swirl in a touch of cream to elevate your bowl. Serve the soup in bread bowls for a cozy, rustic vibe or top it with crispy bacon bits or toasted nuts for added texture and flavor depth.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the fridge for up to 4 days. Keep it in an airtight container to preserve freshness and avoid absorbing the flavors of other foods. When ready to enjoy, simply warm it gently on the stove or in the microwave.
Freezing
You can freeze the Cheddar Cauliflower Garlic Soup for up to 3 months. Use freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion. When thawed, the texture may thicken slightly, but a splash of broth or milk can bring back that smooth consistency.
Reheating
Reheat the soup slowly on the stovetop over medium-low heat, stirring often to prevent sticking or scorching. Adding a little extra broth or milk while reheating helps maintain its creamy texture and bright flavor.
FAQs
Can I make this soup dairy-free?
Absolutely! Swap the sharp cheddar cheese for a dairy-free cheese alternative or nutritional yeast, and use olive oil or coconut milk to add richness instead of cheese. The roasted vegetables still provide plenty of flavor for a delicious dairy-free version.
Is it possible to use fresh garlic instead of roasting it?
While fresh garlic adds a sharper, more pungent flavor, roasting mellows it out and adds a wonderful sweetness. If you prefer fresh, add finely minced garlic during the sauté step, but the soup won’t have the same mellow depth.
Can I add other vegetables to this soup?
Yes! Carrots, leeks, or celery can be roasted and blended along with the cauliflower to add extra flavor layers. Just adjust seasoning as needed to balance the flavors.
How thick or thin is this soup?
The consistency is creamy but not overly thick. If you prefer a thicker soup, use less broth, or for a lighter soup, add more broth or a splash of milk during blending.
What is the best cheese to use for the soup?
Sharp cheddar is ideal for its bold flavor and smooth melting quality. You can experiment with aged cheddar or even a blend with Monterey Jack for a different twist, but sharp cheddar delivers the classic Cheddar Cauliflower Garlic Soup taste.
Final Thoughts
This Cheddar Cauliflower Garlic Soup is one of those recipes that feels like comfort in a bowl every single time. It’s simple but incredibly satisfying, with beautifully balanced flavors that make you want to savor every spoonful. Whether you’re cooking for yourself or sharing with friends, this soup will quickly become a cherished favorite. Go ahead, try it out—you’ll love the cozy warmth and cheesy goodness it brings to your table.
PrintCheddar Cauliflower Garlic Soup
A creamy and savory roasted cauliflower soup featuring sharp cheddar cheese and roasted garlic, ideal for cozy days. This comforting American soup is flavorful and smooth, enhanced with caramelized roasted cauliflower and garlic, and topped with green onions and extra cheddar cheese. Perfectly paired with crusty toasted sourdough bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 large head cauliflower, cut into florets (about 4–5 cups cauliflower florets)
- 1 head garlic
- 1 medium yellow onion, diced
Liquids and Oils
- 3 tablespoons olive oil, divided
- 4 cups vegetable broth (or chicken broth if not vegetarian)
Seasonings
- Freshly ground salt and pepper, to taste
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Cheese
- 1 heaping cup shredded sharp cheddar cheese
Garnish and Serving
- Sliced green onion
- Extra shredded sharp cheddar cheese
- Croutons or toasted sourdough bread for dipping/serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Roast the Vegetables: Arrange cauliflower florets on the baking sheet. Drizzle 1-2 tablespoons of olive oil over the florets, season with salt and pepper, and toss evenly. Peel the garlic’s outer layers, keeping cloves in skin. Trim ¼ inch from the garlic top to expose cloves, drizzle with olive oil, wrap in foil, and place on the baking sheet with cauliflower. Roast for 30-35 minutes, flipping cauliflower halfway, until golden and caramelized.
- Cook the Onion: While roasting is in process, heat 1 tablespoon olive oil in a pot over medium heat. Add diced onion and sauté 5-8 minutes until translucent and fragrant.
- Blend the Soup: Once roasted, squeeze garlic cloves from skins into a blender. Add roasted cauliflower, sautéed onion, broth, salt, and pepper. Blend until completely smooth, approximately 1 minute. Pour mixture back into the pot.
- Finish the Soup: Place pot over medium heat and bring soup to a gentle simmer. Stir in shredded cheddar cheese and let simmer 10-15 minutes, stirring occasionally, until cheese is melted and soup is creamy. Adjust salt and pepper to taste.
- Serve: Ladle soup into bowls. Garnish with sliced green onions and additional shredded cheddar cheese. Accompany with crusty toasted sourdough bread or croutons for dipping.
Notes
- For a creamier soup, substitute 1 cup of broth with 1 cup of milk.
- For richer texture, replace ½ cup of broth with ½ cup half-and-half or heavy cream.
- Reduce broth to 3 cups if a thicker soup is preferred.
- Customize with additional herbs or spices to enhance flavor.