Luscious Roasted Garlic & Cheddar Cauliflower Soup Recipe

Creamy soups offer comfort on chilly days, and this velvety cheddar cauliflower and roasted garlic soup delivers pure culinary magic.

Rich, golden cheddar blends perfectly with tender roasted cauliflower, creating a luxurious texture that warms you from the inside out.

Slow-roasted garlic infuses each spoonful with deep, nutty notes that dance across your palate.

The combination of smooth cauliflower and sharp cheddar creates a harmony of flavors that elevates this soup beyond ordinary recipes.

Each ingredient works together to craft a bowl of pure comfort and satisfaction.

Garnish with crispy bacon bits or fresh chives to add a delightful crunch that completes this soul-warming experience.

You won’t be able to resist another spoonful of this irresistible soup.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories: 320 kcal

Servings: 5

Cheddar Cauliflower and Roasted Garlic Soup Ingredient Breakdown

• Cauliflower: Hearty vegetable that provides creamy texture and nutritional boost, select fresh and firm florets.
• Onion: Aromatic foundation that builds deep flavor complexity, choose firm and fragrant yellow or white onions.
• Vegetable Broth: Liquid base creating rich soup consistency, opt for low-sodium versions for better flavor control.

• Cheddar Cheese: Sharp flavor enhancer that melts smoothly, select aged variety for intense taste profile.
• Milk, Cream: Creates luxurious silky texture, whole milk provides richer results than low-fat alternatives.

• Garlic: Intense aromatic component that deepens overall taste, select plump bulbs with tight, unblemished skin.
• Olive Oil: Adds subtle richness and helps roast ingredients, choose extra virgin for superior flavor.
• Butter: Provides smooth, velvety undertone, unsalted preferred for precise seasoning control.
• Chives: Fresh garnish offering bright, mild onion-like accent, select vibrant green stems.
• Salt, Pepper: Essential seasoning agents balancing and elevating soup's overall taste profile.

Tools That Make Cheddar Cauliflower Soup Silky and Smooth

• Large Pot: Essential for cooking and simmering soup ingredients.
• Baking Sheet: Used for roasting garlic in the oven.
• Foil: Wraps garlic bulbs during roasting to keep moisture and prevent burning.
• Immersion Blender: Perfect for pureeing soup directly in the pot for smooth consistency.
• Countertop Blender: Alternative option for pureeing soup if immersion blender is unavailable.
• Cheese Grater: Needed to grate fresh cheddar cheese for melting into soup.
• Cutting Board: For chopping onions and preparing ingredients.
• Chef's Knife: Sharp knife for precise vegetable cutting.
• Measuring Cups/Spoons: Ensures accurate ingredient quantities.

Simmer and Serve Cheddar Cauliflower and Roasted Garlic Soup

• Unleash Garlic

Crank up the oven to 400F. Grab a garlic bulb, drizzle with olive oil, and cocoon it in foil. Roast for 30-35 minutes until it transforms into a golden, fragrant treasure. Let it cool down and rest.

• Create Cauliflower Base

Warm butter and olive oil in a hefty pot. Dance the onions around until they turn translucent and soft. Toss in cauliflower florets and let them sizzle and mingle for about 5 minutes.

• Build Liquid Comfort

Pour vegetable broth into the pot, bringing everything to a gentle bubble. Let it simmer for 10-15 minutes until cauliflower surrenders its tenderness.

• Merge Roasted Garlic

Squeeze those roasted garlic cloves right into the soup. Stir with love, watching flavors intertwine.

• Whip to Smoothness

Grab an immersion blender and transform the soup into silky perfection. No immersion blender? Carefully transfer to a regular blender in batches.

• Cheese and Cream Dance

Return soup to heat. Sprinkle cheddar cheese and splash of milk, stirring until everything melts into creamy harmony. Season with salt and pepper to your heart’s content.

• Serve with Flair

Ladle into bowls. Top with extra cheese, sprinkle chives, or drizzle olive oil for that final touch of deliciousness.

Garlic Soup Add-Ins for Bigger Flavor

• Take extra time when roasting garlic to ensure it caramelizes deeply and develops a rich, sweet flavor without burning, which unlocks incredible depth in the soup.
• Use an immersion blender for smoother results, but if using a standard blender, blend in small batches and remove the center lid cap to prevent pressure buildup and potential accidents.
• Swap regular milk with coconut milk or unsweetened almond milk for a creamy, lactose-free version. Replace cheddar cheese with nutritional yeast for a vegan alternative that maintains rich, cheesy flavor.
• Add a pinch of smoked paprika or nutmeg to enhance the soup's complexity. Consider roasting additional vegetables like carrots or parsnips alongside the cauliflower for extra layers of flavor and nutrition.
• This soup freezes beautifully for up to 3 months. Store in airtight containers and reheat gently, potentially adding a splash of fresh broth to restore the ideal consistency when serving.

How to Plate Cheddar Cauliflower Soup Comfortably

• Cozy Bread Companion: Serve this creamy soup alongside crusty sourdough or warm garlic bread for a delightful dipping experience that soaks up all the rich, cheesy goodness.
• Hearty Topping Parade: Sprinkle crispy bacon bits, toasted pumpkin seeds, or homemade croutons on top to add a satisfying crunch and extra layer of flavor to the smooth soup.
• Salad Sidekick: Pair the soup with a light, crisp green salad dressed in a tangy vinaigrette to balance the richness of the cheddar and provide a fresh contrast to the warm, comforting soup.
• Wine Pairing Wonder: Complement the soup's creamy texture and sharp cheddar notes with a crisp Chardonnay or a light Sauvignon Blanc that cuts through the richness and enhances the overall dining experience.

Storing Cheddar Cauliflower Soup Without Compromising Taste

• Refrigerate leftover soup in airtight containers for up to 4 days, ensuring maximum freshness and flavor retention.
• Cool soup completely before transferring to freezer-safe containers, where it can be stored for 2-3 months without losing its creamy texture.
• Warm soup gently on stovetop over medium-low heat, stirring occasionally to prevent scorching and maintain smooth consistency. Add a splash of broth or milk if soup appears too thick.
• Double the recipe and divide into single-serving portions for quick weeknight meals or convenient lunch options during busy work weeks.

FAQs

• Is roasting garlic necessary for this soup?

Roasting garlic adds a rich, sweet, and mellow flavor that transforms the entire soup’s taste profile, making it more complex and delicious compared to raw garlic.

• Can I use different types of cheese?

Sharp cheddar works best, but you can experiment with gruyere, gouda, or white cheddar to create unique flavor variations while maintaining a creamy texture.

• How can I make this soup healthier?

Use low-fat milk instead of cream, reduce cheese quantity, or add more vegetables like cauliflower or carrots to increase nutritional value without compromising taste.

• What if I don't have an immersion blender?

A standard countertop blender works perfectly. Just blend the soup in small batches, being careful with hot liquid, and ensure you blend until completely smooth for the best texture.

Velvety Cheddar Cauliflower And Roasted Garlic Soup Recipe

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4.8 from 8 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Creamy cheddar cauliflower and roasted garlic soup blends hearty comfort with elegant simplicity. Rich Wisconsin cheddar and caramelized garlic create a luxurious backdrop for warm winter meals you’ll crave.

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Ingredients

Scale 1x2x3x

• 1 large head cauliflower, cut into florets
• 2 cups (473 ml) sharp cheddar cheese, shredded
• 4 cups (946 ml) chicken or vegetable broth
• 1 bulb garlic
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 tbsps (30 ml) olive oil
• ½ cup (120 ml) heavy cream
• Salt, to taste
• Black pepper, to taste
• Extra shredded cheddar cheese
• Fresh parsley, chopped
• Crumbled bacon

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Instructions

1. Roast Garlic: Preheat oven to 400F (200C). Coat whole garlic bulbs with olive oil, wrap in aluminum foil, and roast for 35 minutes until cloves become incredibly soft and fragrant.
2. Sauté Aromatics: In a large pot, melt butter and olive oil over medium heat. Add onions and cook until translucent, then introduce cauliflower florets, allowing them to caramelize slightly for 5-6 minutes.
3. Simmer and Infuse: Pour vegetable broth into the pot, creating a gentle simmer. Cook cauliflower until tender, approximately 12-15 minutes. Squeeze roasted garlic cloves from their skin and incorporate into the soup.
4. Blend and Smooth: Use an immersion blender or transfer to a standard blender in batches to create a silky, uniform texture. Ensure complete integration of garlic and vegetables.
5. Enrich and Season: Return pureed soup to low heat. Gradually add grated cheddar cheese and milk, stirring continuously until cheese melts completely. Season with salt and freshly ground pepper to taste.
6. Serve and Garnish: Ladle into serving bowls and enhance with optional toppings such as additional cheddar cheese shreds, finely chopped chives, or a delicate drizzle of extra virgin olive oil.

Notes

• Roast Garlic Perfectly: Wrap garlic bulbs entirely in foil to prevent burning and ensure even, caramelized roasting without drying out.
• Prevent Cheese Clumping: Add cheese gradually and stir constantly at low heat to create smooth, silky texture without grainy or separated consistency.
• Control Soup Consistency: Adjust liquid amount with vegetable broth or milk to achieve desired thickness – more liquid for thinner soup, less for heartier version.
• Dietary Modification: Swap dairy ingredients with plant-based alternatives like cashew milk and nutritional yeast for vegan version without compromising rich, creamy flavor profile.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 13 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 60 mg