Why You’ll Love This Recipe
- Creamy and comforting: The perfect blend of roasted garlic, cauliflower, and cheese creates an indulgent texture and flavor.
- Nutritious: Loaded with vegetables, this soup is a satisfying way to sneak in your daily veggie intake.
- Easy to make: With a simple ingredient list and straightforward steps, this recipe is ideal for cooks of all levels.
- Customizable: Suitable for various dietary preferences with a few tweaks.
- Perfect for meal prep: This soup stores and reheats beautifully for make-ahead meals.
Ingredients
- 1 head of cauliflower, chopped into florets
- 1 bulb of garlic, roasted
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup milk or cream (for a richer soup)
- 2 cups sharp cheddar cheese, shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle it with olive oil, wrap it in foil, and roast for about 30-35 minutes until soft and golden.
- While the garlic roasts, heat the remaining olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent.
- Add the cauliflower florets to the pot and cook for 5-7 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 20 minutes, or until the cauliflower is tender.
- Once the garlic is roasted, squeeze the cloves out of the skin and add them to the pot.
- Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
- Stir in the milk or cream and shredded cheddar cheese until melted and fully incorporated. Adjust seasoning with salt and pepper to taste.
- Serve warm, garnished with additional cheese or fresh herbs if desired.
Servings and Timing
- Servings: 4-6
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Variations
- Make it vegan: Use plant-based milk and cheese substitutes.
- Add protein: Stir in cooked bacon bits, shredded chicken, or crumbled sausage.
- Spicy twist: Add a pinch of cayenne pepper or smoked paprika.
- Low-carb option: Replace milk with unsweetened almond milk for a lower-carb soup.
- Herby flavor: Garnish with fresh parsley, thyme, or chives for added brightness.
Storage/Reheating
- Storage: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezing: Transfer the soup to freezer-safe containers, leaving room for expansion, and freeze for up to 3 months.
- Reheating: Warm on the stove over medium heat, stirring occasionally, or microwave in 30-second intervals until heated through. Add a splash of milk or broth if the soup thickens during storage.
FAQs
How do I roast garlic?
To roast garlic, cut off the top of a bulb, drizzle it with olive oil, wrap it in foil, and bake at 400°F (200°C) for 30-35 minutes until soft and golden.
Can I use frozen cauliflower?
Yes, frozen cauliflower works well. Thaw it first for even cooking.
What’s the best cheese for this soup?
Sharp cheddar provides the best flavor, but you can experiment with Gruyère or Parmesan for a twist.
Can I make this soup ahead of time?
Absolutely! Store it in the fridge for up to 4 days or freeze it for up to 3 months.
How do I make it thicker?
Simmer the soup uncovered to reduce liquid, or add a few boiled potatoes before blending.
Is this soup gluten-free?
Yes, it’s naturally gluten-free if you ensure your broth and cheese are certified gluten-free.
Can I make it dairy-free?
Yes, use plant-based milk and cheese alternatives.
How do I avoid a grainy texture?
Ensure the cheese is fully melted and the soup is blended until smooth.
What can I serve with this soup?
Pair it with crusty bread, a side salad, or roasted vegetables for a complete meal.
How do I fix an overly thick soup?
Simply add more broth, milk, or cream to reach your desired consistency.
Conclusion
Cheddar Cauliflower and Roasted Garlic Soup is the perfect dish to warm you up while treating your taste buds to something extraordinary. Its creamy texture, rich flavors, and simple preparation make it a must-try for any soup lover. Customize it to suit your preferences, and enjoy it fresh or as a convenient make-ahead meal.
Cheddar Cauliflower and Roasted Garlic Soup
- Total Time: 50 minutes
- Yield: Soup
- Diet: Gluten Free
Description
This Cheddar Cauliflower and Roasted Garlic Soup is a creamy, comforting dish featuring roasted garlic, tender cauliflower, and sharp cheddar cheese. Perfect for cozy dinners, it’s easy to make, customizable, and packed with nutritious ingredients.
Ingredients
- 1 head of cauliflower, chopped into florets
- 1 bulb garlic, roasted
- 2 tbsp olive oil
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup milk or cream (optional for a richer texture)
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until golden.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté diced onion until soft and translucent.
- Add cauliflower florets to the pot and cook for 5-7 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until cauliflower is tender.
- Once garlic is roasted, squeeze the cloves out and add to the pot.
- Use an immersion blender to purée the soup until smooth. Alternatively, transfer to a blender and purée in batches.
- Stir in milk or cream and shredded cheddar cheese until melted and incorporated. Season with salt and pepper.
- Serve warm, garnished with extra cheese or fresh herbs if desired.
Notes
- Vegan Option: Substitute milk and cheese with plant-based alternatives.
- Spice it up: Add cayenne pepper or smoked paprika for extra heat.
- Thicker Texture: Add boiled potatoes before blending or simmer uncovered to reduce liquid.
- Serving Ideas: Serve with crusty bread, roasted vegetables, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 35 min
- Category: Roasting, Blending
- Method: American
- Cuisine: American
