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Roasted Garlic Cheddar Cauliflower Soup

This creamy and flavorful roasted garlic cheddar cauliflower soup is a comforting dish perfect for chilly days. The roasted garlic adds depth, while the cheddar cheese gives it a rich, cheesy flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 baking sheet
  • 1 large pot
  • 1 blender or immersion blender

Ingredients
  

  • 2 pounds cauliflower, cut into florets
  • 1 whole bulb garlic Cut off the top to expose the cloves.
  • 1 tablespoon olive oil For roasting the garlic and cauliflower.
  • 1 onion, chopped onion Sauté until translucent.
  • 4 cups vegetable broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup heavy cream Or milk for a lighter option.
  • to taste salt
  • to taste pepper
  • 1 teaspoon thyme Optional.
  • for garnish fresh parsley Optional.

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Prepare the garlic by cutting off the top of the bulb to expose the cloves. Drizzle with a little olive oil and wrap in aluminum foil.
  • Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
  • Roast the cauliflower and the garlic in the preheated oven for about 25 minutes or until the cauliflower is tender and slightly browned, and the garlic is soft.
  • In a large pot over medium heat, add a bit of olive oil and sauté the chopped onion until it becomes translucent, about 5 minutes.
  • Once the cauliflower and garlic are done roasting, add them to the pot with the sautéed onion. Pour in the vegetable broth and bring to a simmer.
  • After about 10 minutes of simmering, remove the pot from the heat. Blend the mixture using a blender or an immersion blender until smooth.
  • Return the smooth soup to the pot over low heat, and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the soup is creamy.
  • Season with salt, pepper, and thyme (if using) to taste.
  • Serve hot, garnished with fresh parsley if desired.

Notes

For a spicier kick, consider adding a pinch of crushed red pepper flakes when sautéing the onion.
You can store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove.
For a vegan version, substitute the heavy cream with coconut milk and use vegan cheese.