Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, flavorful, and healthy alternative to traditional soups, featuring roasted cauliflower and garlic blended with sharp cheddar cheese. With no cream required, this comforting soup is perfect for dipping with crusty bread or croutons. Ready in just 45 minutes, it’s a savory treat the whole family will love.
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)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the cauliflower: Place 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 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.
Notes
- If you prefer a thicker soup, reduce the amount of broth or blend a portion of the soup and return it to the pot.
- For extra richness, you can add a tablespoon of butter when sautéing the onions.
- Feel free to adjust the cheese amount for a cheesier soup!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
