Cheddar 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
Scale
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.
Find it online: https://yumfoodusa.com/cheddar-cauliflower-garlic-soup/