This Roasted Garlic Cheddar Cauliflower Soup is a rich, creamy, and flavorful dish that’s perfect for cozying up with on chilly evenings. The roasted cauliflower and garlic create a wonderfully savory base, while sharp cheddar cheese adds a rich, comforting finish. This healthy, no-cream soup is sure to become your go-to for a satisfying, guilt-free meal, especially when paired with crusty bread or croutons for dipping.

Why You’ll Love This Recipe

This soup is everything you want in a comforting, low-carb dish: creamy, cheesy, and full of deep, roasted flavors. The combination of roasted garlic and cauliflower creates a smooth, velvety texture without the need for cream, making it a healthier option. The sharp cheddar cheese adds just the right amount of richness and tang to balance the savory flavors. Plus, it’s quick and easy to prepare, making it a perfect choice for a weeknight dinner or a cozy lunch. With only a few simple ingredients, it’s a bowl of comfort you’ll crave! Roasted Garlic Cheddar Cauliflower Soup

Ingredients

1 large head cauliflower, cut into florets (about 4-5 cups)
3 tablespoons olive oil, divided
Freshly ground salt and pepper, to taste
1 head garlic
1 medium yellow onion, diced
4 cups vegetable broth (or chicken broth if not vegetarian)
½ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
1 heaping cup shredded sharp cheddar cheese

To garnish:

Sliced green onion
Extra cheddar cheese
Croutons or toasted sourdough bread (for dipping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the cauliflower: Place the cauliflower florets on the baking sheet, drizzle with 1-2 tablespoons of olive oil, and season generously with salt and pepper. Toss to coat evenly.
Prepare the garlic: Peel off the outer layers of the garlic head, leaving the individual cloves intact. Cut about ¼ inch off the top of the garlic head to expose the cloves. Drizzle olive oil over the top and wrap the garlic in foil. Place both the garlic and cauliflower on the baking sheet. Roast for 30-35 minutes, flipping the cauliflower halfway through, until it’s golden and caramelized.
Cook the onion: While the cauliflower and garlic roast, heat the remaining 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes, until translucent.
Blend the soup: Once the cauliflower and garlic are done, remove from the oven. Allow the garlic to cool enough to handle, then squeeze the roasted garlic out of the skins. Add the roasted cauliflower, garlic, sautéed onion, vegetable broth, salt, and pepper to a large blender. Blend until smooth, about 1 minute.
Finish the soup: Return the blended soup to the pot and bring it to a light simmer over medium heat. Stir in the shredded cheddar cheese and let the soup simmer for 10-15 minutes, allowing the cheese to melt and the flavors to combine. Taste and adjust seasonings if needed.
Serve: Garnish with sliced green onions and extra grated cheddar cheese. Serve with croutons or toasted sourdough bread for dipping.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Variations

Dairy-Free Option: Use dairy-free cheese alternatives and vegetable broth for a vegan version of this soup.
Spicy Kick: Add a pinch of cayenne pepper, red pepper flakes, or a diced jalapeño to give this soup some heat.
Add More Veggies: For added texture and nutrition, stir in some steamed carrots, parsnips, or even potatoes.
Herb Infusion: Enhance the flavor with fresh thyme, rosemary, or parsley while cooking the onion.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the soup over medium heat on the stove. If it thickens too much, add a little extra vegetable broth or water to reach your desired consistency.

FAQs

1. Can I use frozen cauliflower instead of fresh?

Yes, you can use frozen cauliflower in this recipe. Just be sure to thaw it before roasting, and adjust the cooking time as needed.

2. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3-4 days. Reheat before serving.

3. How can I make this soup thicker?

For a thicker soup, you can blend in additional cauliflower or even some cooked potatoes. Alternatively, you can cook it down longer to reduce the broth.

4. Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It will last for up to 3 months in the freezer.

5. Can I use garlic powder instead of roasted garlic?

While fresh roasted garlic adds a unique depth of flavor, you can substitute with garlic powder. Start with ½ teaspoon and adjust to taste.

6. How do I make this soup more cheesy?

For a richer, cheesier flavor, add more shredded cheddar cheese and let it melt into the soup. You can also mix in a bit of cream cheese or cream for extra creaminess.

7. Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth if you are not following a vegetarian or vegan diet. It will add a slightly different flavor, but still delicious.

8. Can I use a different type of cheese?

Yes, you can experiment with other cheeses like Gruyère, mozzarella, or even a mild cheddar if you prefer something less sharp.

9. Can I make this soup in a slow cooker?

Yes, you can sauté the onion and garlic, then place all the ingredients (except for the cheese) in a slow cooker and cook on low for 4-6 hours. Blend and add the cheese at the end.

10. Can I make this soup without a blender?

Yes, if you don’t have a blender, you can mash the roasted cauliflower and garlic with a potato masher for a chunkier texture, or use an immersion blender directly in the pot.

Conclusion

This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting dish that’s sure to please your taste buds. The roasted cauliflower and garlic create a deep, savory base, while the sharp cheddar cheese adds richness and flavor. Whether served as a light dinner or paired with crusty bread for dipping, this soup is a perfect combination of healthy and indulgent. Quick, easy, and full of flavor, it’s a recipe you’ll want to keep on repeat!