Cheddar Cauliflower and Roasted Garlic Soup is the ultimate comfort food for chilly days. This creamy, flavorful soup combines the nutty sweetness of roasted garlic, the mildness of cauliflower, and the savory richness of sharp cheddar cheese. It’s perfect as a main dish or a starter for your favorite meals.
Why You’ll Love This Recipe
Incredibly Creamy: The blend of milk and cheese gives the soup a luxurious texture.
Rich in Flavor: Roasted garlic adds depth, while sharp cheddar cheese enhances the savory profile.
Simple Ingredients: You likely already have most of the ingredients in your pantry or fridge.
Customizable: Easy to adapt to dietary preferences like vegan or gluten-free.
Comforting and Nutritious: Perfect for cold days and packed with the goodness of cauliflower.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium head of cauliflower, cut into florets
1 large head of garlic, roasted (see instructions below)
3 cups vegetable broth (or chicken broth)
1 tablespoon olive oil
1 medium onion, chopped
1/4 teaspoon ground nutmeg (optional, for added warmth)
1 cup milk (or heavy cream for a richer texture)
1 1/2 cups sharp cheddar cheese, shredded
Salt and pepper, to taste
1 tablespoon butter (optional, for extra creaminess)
Chopped fresh parsley or chives, for garnish (optional)
Directions
Roast the Garlic:
Preheat the oven to 400°F (200°C).
Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes. Let it cool slightly and squeeze out the roasted garlic.
Sauté the Onion:
Heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the onion for 5-7 minutes until softened and translucent.
Cook the Cauliflower:
Add cauliflower florets to the pot and cook for an additional 5 minutes, stirring occasionally.
Add Broth and Roasted Garlic:
Pour in the broth and add the roasted garlic. Stir well and simmer for 15-20 minutes until the cauliflower is tender.
Blend the Soup:
Use an immersion blender in the pot to puree the soup until smooth, or blend in batches using a regular blender.
Add Milk and Cheese:
Stir in the milk (or cream) and shredded cheese until melted. Season with salt and pepper. For extra creaminess, stir in the butter and optional nutmeg.
Serve:
Ladle the soup into bowls, garnish with parsley or chives, and serve with crusty bread or crackers.
Servings and Timing
Servings: 4-6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Variations
Vegan Option: Use plant-based milk (like almond or coconut) and vegan cheese.
Gluten-Free: Ensure the broth and any garnishes (like bread) are gluten-free.
Add Protein: Include bacon bits, roasted chickpeas, or shredded chicken.
Extra Vegetables: Add carrots or celery for additional flavor and nutrients.
Spicy Kick: Add a pinch of cayenne pepper or red chili flakes.
Storage and Reheating
Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between.
Related Recipes:
FAQs
How do I roast garlic properly?
To roast garlic, cut off the top to expose the cloves, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30-40 minutes until golden and soft.
Can I use frozen cauliflower?
Yes, frozen cauliflower works well. No need to thaw—just add it directly to the pot during cooking.
What’s the best way to blend the soup?
An immersion blender is easiest, but a standard blender works too. Blend in small batches and be cautious with hot liquids.
Can I make this soup dairy-free?
Absolutely. Substitute milk with coconut or almond milk, and use dairy-free cheese or nutritional yeast for flavor.
What can I serve with this soup?
Pair the soup with crusty bread, crackers, or a fresh green salad for a complete meal.
Conclusion
This Cheddar Cauliflower and Roasted Garlic Soup is a cozy, creamy bowl of goodness. Its blend of roasted garlic, cauliflower, and cheddar cheese creates a comforting dish that’s easy to prepare and endlessly versatile. Whether you enjoy it as a quick lunch or a satisfying dinner, this soup is sure to warm you up and leave you feeling nourished.
📖 Recipe:
Print
Cheddar Cauliflower and Roasted Garlic Soup
- Total Time: 55 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Cheddar Cauliflower and Roasted Garlic Soup is a creamy, comforting dish made with roasted garlic, tender cauliflower, and rich cheddar cheese. Ideal for chilly days, this easy-to-make soup is packed with flavor and nutrition. Perfect for lunch or dinner, and easily customizable for dietary needs.
Ingredients
1 medium head of cauliflower, cut into florets
1 large head of garlic, roasted
1 tbsp olive oil
1 medium onion, chopped
3 cups vegetable or chicken broth
1 cup milk (or heavy cream)
1 ½ cups sharp cheddar cheese, shredded
¼ tsp ground nutmeg (optional)
Salt and pepper, to taste
1 tbsp butter (optional)
Fresh parsley or chives for garnish (optional)
Instructions
Roast the Garlic
- Preheat oven to 400°F (200°C).
- Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes. Cool slightly and squeeze out roasted garlic.
Sauté the Onion
3. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until softened.
Cook the Cauliflower
4. Add cauliflower florets to the pot. Cook for 5 minutes, stirring occasionally.
Add Broth and Garlic
5. Pour in the broth and add roasted garlic. Simmer for 15-20 minutes until cauliflower is tender.
Blend the Soup
6. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
Finish the Soup
7. Stir in milk (or cream) and cheddar cheese until melted. Season with salt, pepper, butter, and optional nutmeg.
Serve
8. Garnish with parsley or chives and serve with crusty bread or crackers.
Notes
Storage: Keep in an airtight container for up to 4 days in the refrigerator.
Freezing: Store in freezer-safe containers for up to 3 months.
Reheating: Reheat on the stovetop or microwave, stirring frequently.
Vegan Option: Use plant-based milk and vegan cheese.
Gluten-Free: Ensure broth and garnishes are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 4-6 servings
