Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe

Introduction

This creamy cheddar cauliflower and roasted garlic soup is a comforting and flavorful dish perfect for chilly days. Packed with tender cauliflower, rich roasted garlic, and sharp cheddar cheese, it’s a satisfying meal that’s easy to make at home.

Ingredients

• 1 head cauliflower, chopped into florets
• 1 bulb 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
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until soft and caramelized. Allow to cool slightly, then squeeze out the roasted garlic cloves and set aside.
2. Step 2: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
3. Step 3: Add the chopped cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally.
4. Step 4: Pour in the vegetable broth and add the roasted garlic cloves. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is tender.
5. Step 5: Use an immersion blender to purée the soup directly in the pot until smooth. If using a countertop blender, carefully transfer the soup in batches, blend until smooth, then return it to the pot.
6. Step 6: Reduce the heat to low and stir in the milk or cream. Gradually add the shredded cheddar cheese, stirring until fully melted and the soup is creamy. Season with salt and pepper to taste.
7. Step 7: Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Enjoy with crusty bread or crackers for dipping!

Tips & Variations

• For a vegan version, substitute the cheddar with a plant-based cheese and use coconut milk instead of dairy milk or cream.
• If you like a bit of heat, add a pinch of cayenne pepper or smoked paprika while simmering.
• To enhance the garlic flavor, roast extra bulbs and add more cloves to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of roasted garlic?

Yes, but roasted garlic adds a sweeter, milder flavor. If using fresh garlic, sauté it with the onions to avoid a harsh taste.

What cheese can I use if I don’t have sharp cheddar?

Colby, Monterey Jack, or even a mild cheddar can work well. Choose a cheese that melts smoothly for the best texture.

Creamy Cheddar Cauliflower & Roasted Garlic Soup Recipe

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★★★★★

4.4 from 115 reviews

This Creamy Cheddar Cauliflower & Roasted Garlic Soup is a comforting and velvety dish featuring roasted garlic and cheddar cheese for rich flavor. Cauliflower florets are simmered until tender, blended to a smooth texture, and enriched with milk and sharp cheddar cheese for a luscious, satisfying soup perfect for a cozy meal.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 head cauliflower, chopped into florets
• 1 bulb garlic, roasted
• 1 onion, diced

Liquids and Dairy

• 4 cups vegetable broth
• 1 cup milk or cream (for a richer soup)

Cheese and Oil

• 2 tablespoons olive oil
• 2 cups sharp cheddar cheese, shredded

Seasonings

• Salt and pepper, to taste
• Fresh chives or parsley, for garnish (optional)

Instructions

1. Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast for 30-35 minutes until the cloves are soft and caramelized. Let it cool slightly, then squeeze out the roasted garlic cloves and set aside.
2. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
3. Cook the Cauliflower: Add the chopped cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally to prevent sticking and to soften the cauliflower slightly.
4. Add Broth and Garlic: Pour in the vegetable broth and add the roasted garlic cloves to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the cauliflower is fully tender.
5. Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth before returning to the pot.
6. Add Cheese and Milk: Reduce the heat to low, stir in the milk or cream gently, then gradually add the shredded cheddar cheese while stirring until the cheese has melted completely and the soup has a creamy consistency. Season with salt and pepper to taste.
7. Serve: Ladle the hot soup into bowls and garnish with fresh chives or parsley if desired. Enjoy it with crusty bread or crackers for a complete and comforting meal.

Notes

• Roasting the garlic intensifies its flavor and adds a sweet, caramelized depth to the soup.
• For a richer soup, use cream or whole milk instead of low-fat milk.
• You can substitute vegetable broth with chicken broth if you prefer a non-vegetarian version.
• The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop to avoid curdling the cheese.
• Garnish with fresh herbs like chives or parsley to add a fresh contrast to the creamy soup.
• This soup freezes well; store in airtight containers and thaw overnight in the refrigerator before reheating.

Keywords: cauliflower soup, cheddar soup, roasted garlic soup, creamy soup, vegetarian soup, comforting soup