Difficulty
Easy
Prep time
20 minutes
Cooking time
40 minutes
Total time
60 minutes
Servings
6 servings
Experience the perfect blend of creamy, cheesy indulgence with this Cheddar Cauliflower and Roasted Garlic Soup. This velvety soup transforms humble cauliflower into a luxurious dish that’s both comforting and elegant. The sweet, mellow flavor of roasted garlic perfectly complements the nutty cauliflower and sharp cheddar, creating a symphony of flavors in every spoonful. Whether served as a warming lunch on a chilly day or as an impressive first course for dinner guests, this soup delivers restaurant quality taste with straightforward preparation. Low in carbs but high in satisfaction, this soup proves that comfort food can be sophisticated too!
Why You Gotta Try This Cheddar Cauliflower and Roasted Garlic Soup
- Quick and Flavorful: Ready in just 60 minutes with rich, restaurant-quality taste.
- Perfectly Balanced: Creamy cauliflower, sharp cheddar, and sweet roasted garlic create a harmonious flavor.
- Elevated Comfort: A refined twist on classic soup, ideal for cozy lunches or impressive dinners.
- Adaptable Recipe: Easily customized with vegetarian, lighter, or dairy-free variations.
- Meal-Worthy Dish: Hearty enough for a standalone meal or a stunning starter.
- Budget-Friendly: Made with affordable, pantry-staple ingredients.
- No Fancy Tools: Requires only basic kitchen equipment.
- Sophisticated Yet Approachable: Elegant for adults, comforting for all.
Ingredients
1 large head of cauliflower (about 2 pounds), cut into florets
1 whole head of garlic
3 tablespoons olive oil, divided
1 large yellow onion, diced
2 stalks celery, finely chopped
3 cloves garlic, minced (in addition to the roasted head)
4 cups low sodium chicken or vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, freshly grated (plus extra for garnish)
1 teaspoon fresh thyme leaves, plus more for garnish
1/2 teaspoon ground nutmeg
1 bay leaf
2 tablespoons butter
Salt and freshly ground black pepper to taste
Optional garnishes: crispy bacon bits, chives, croutons, a swirl of cream
Execution
Roast the Garlic: Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 30-35 minutes until soft and golden. Set aside to cool.
Prepare the Cauliflower: On a large baking sheet, toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast alongside the garlic for 25-30 minutes, until edges are golden brown and florets are tender. Stir halfway through cooking.
Start the Soup Base: While the cauliflower roasts, heat the remaining tablespoon of olive oil and butter in a large Dutch oven or heavy bottomed pot over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes.
Add Aromatics: Add the minced fresh garlic and thyme to the pot and cook until fragrant, about 1 minute. Squeeze the roasted garlic cloves from their skins into the pot and stir to combine.
Simmer the Soup: Add the roasted cauliflower to the pot. Pour in the chicken broth, add the bay leaf and nutmeg, and bring to a simmer. Cook for 15 minutes to allow flavors to meld.
Blend Until Smooth: Remove the bay leaf. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer in batches to a blender, then return to the pot.
Add Dairy: Reduce heat to low. Stir in the heavy cream and gradually add the grated cheddar cheese, stirring constantly until melted and incorporated. Be careful not to let the soup boil after adding the dairy.
Season and Serve: Taste and adjust seasoning with salt and pepper. Ladle the hot soup into bowls and garnish with additional thyme leaves, extra grated cheddar, and any optional toppings of your choice.
Additional tips
- Cheese Selection: For the best flavor, use a high quality aged cheddar and grate it yourself. Pre-shredded cheese contains anti-caking agents that can affect the smoothness of your soup.
- Make Ahead Option: This soup can be prepared up to the blending stage and refrigerated for 2 days. Reheat gently and add the cream and cheese just before serving.
- Vegetarian Variation: Use vegetable broth instead of chicken broth for a vegetarian version.
- Lighter Alternative: Substitute half-and-half for heavy cream to reduce calories while maintaining creaminess.
- Flavor Boost: Add a tablespoon of Dijon mustard with the cheese for an extra layer of flavor.
- Texture Option: For a chunkier soup, reserve a cup of roasted cauliflower florets before blending and add them back to the soup after puréeing.
- Serving Suggestion: Pair with a crusty artisan bread or garlic toast for dipping.
- Freezing Note: This soup can be frozen before adding the dairy. After thawing, reheat gently and add fresh cream and cheese.
FAQ
1. Can I make this soup dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk and use a dairy-free cheddar alternative. The soup won’t be quite as rich but will still be delicious.
2. How do I prevent the cheese from clumping in my soup?
Make sure your soup isn’t boiling when you add the cheese, remove the pot from heat, and add the cheese gradually while stirring constantly. Using freshly grated cheese also helps prevent clumping.
3. Can I use frozen cauliflower for this recipe?
Yes, though the flavor won’t be quite as deep. Skip the roasting step and add thawed cauliflower directly to the broth. You may want to sauté it briefly with the onions to evaporate excess moisture.
4. How can I make this soup thicker or thinner?
For a thicker soup, add an additional 1/2 cup of roasted cauliflower or 1-2 tablespoons of flour to the onion mixture before adding broth. For a thinner soup, simply add more broth until desired consistency is reached.
5. Is this soup keto-friendly?
Yes! Cauliflower is low in carbs, and the cheese and cream add healthy fats, making this an excellent keto-friendly option.
6. Can I add other vegetables to this soup?
Absolutely. Roasted parsnips, carrots, or even a small amount of potato can be added. Just be aware that starchy vegetables will change the carb content and texture.
7. How long will this soup keep in the refrigerator?
This soup will keep for 3-4 days when stored in an airtight container in the refrigerator. Reheat gently to prevent separation.
8. Can I use pre-roasted garlic to save time?
Yes, if you can find pre-roasted garlic at specialty stores, use about 2 tablespoons in place of the whole roasted head. The flavor won’t be quite as complex but will still be delicious.
Grab the full recipe card below for all the details! This Cheddar Cauliflower Soup will steal the show!
Cheddar Cauliflower and Roasted Garlic Soup
Equipment
- Large Baking Sheet
- Dutch Oven or Heavy-Bottomed Pot
- Immersion Blender or Standard Blender
- Aluminum Foil
Ingredients
Soup
- 1 large head cauliflower about 2 pounds, cut into florets
- 1 whole head garlic
- 3 tablespoons olive oil divided
- 1 large yellow onion diced
- 2 stalks celery finely chopped
- 3 cloves garlic minced
- 4 cups low sodium chicken or vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese freshly grated, plus extra for garnish
- 1 teaspoon fresh thyme leaves plus more for garnish
- 1/2 teaspoon ground nutmeg
- 1 bay leaf
- 2 tablespoons butter
- salt to taste
- black pepper freshly ground, to taste
Optional Garnishes
- crispy bacon bits optional
- chives optional
- croutons optional
- cream optional, for swirling
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 30-35 minutes until soft and golden. Set aside to cool.
- On a large baking sheet, toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer and roast alongside the garlic for 25-30 minutes, until edges are golden brown and florets are tender. Stir halfway through cooking.
- While the cauliflower roasts, heat the remaining tablespoon of olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes.
- Add the minced fresh garlic and thyme to the pot and cook until fragrant, about 1 minute. Squeeze the roasted garlic cloves from their skins into the pot and stir to combine.
- Add the roasted cauliflower to the pot. Pour in the chicken or vegetable broth, add the bay leaf and nutmeg, and bring to a simmer. Cook for 15 minutes to allow flavors to meld.
- Remove the bay leaf. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer in batches to a blender, then return to the pot.
- Reduce heat to low. Stir in the heavy cream and gradually add the grated cheddar cheese, stirring constantly until melted and incorporated. Be careful not to let the soup boil after adding the dairy.
- Taste and adjust seasoning with salt and pepper. Ladle the hot soup into bowls and garnish with additional thyme leaves, extra grated cheddar, and any optional toppings of your choice.