Cheddar Cauliflower and Roasted Garlic Soup

Looking for a cozy, comforting soup that will warm you from the inside out? Let me introduce you to Cheddar Cauliflower and Roasted Garlic Soup—it’s velvety smooth, rich, and full of deep, roasted flavors that will make your taste buds do a little happy dance. This soup combines the mild, earthy taste of cauliflower with the savory richness of roasted garlic and sharp, creamy cheddar. It’s the kind of meal that fills you up without weighing you down. Trust me, you’re going to fall in love with every spoonful!

Why You’ll Love Cheddar Cauliflower and Roasted Garlic Soup

Flavor Bomb:

This soup brings a rich, layered flavor that’s anything but boring. Roasting the garlic brings out its sweet, nutty notes, while the cauliflower adds a smooth, creamy base. And don’t get me started on the cheddar—it melts into the soup, making it extra creamy and comforting.

Healthy & Hearty:

Packed with veggies and a good dose of protein from the cheese, this soup is both nourishing and filling. You get all the comfort of a creamy soup without the heavy guilt—just pure, wholesome goodness.

Simple & Quick:

Even though it tastes like it came from a gourmet kitchen, this soup is surprisingly easy to whip up. Just roast, blend, and simmer—three simple steps for a soup that’s packed with flavor.

Perfect for Meal Prep:

This soup stores beautifully and tastes even better the next day, making it an ideal option for meal prep. Make a big batch on Sunday, and you’ll have delicious lunches or dinners ready all week long.

Customizable:

If you’re looking to tweak things a bit, you can make this soup your own! Want a bit of spice? Add a pinch of cayenne or a dash of hot sauce. Prefer a more decadent version? Stir in a little extra cream or butter for extra richness.

Ingredients in Cheddar Cauliflower and Roasted Garlic Soup

Let’s dive into the ingredients that come together to create this comforting bowl of warmth:

Cauliflower:

The star of the show! It blends beautifully to create a creamy base without the need for heavy cream or potatoes.

Roasted Garlic:

Roasting the garlic brings out a mellow sweetness and depth of flavor that takes this soup to the next level. Trust me, it’s worth the extra effort.

Cheddar Cheese:

Sharp and tangy, the cheddar adds richness and depth to the soup. Use a good quality block of cheddar for the best melt and flavor.

Onion:

A little sautéed onion adds savory sweetness to the soup and rounds out the flavor profile.

Vegetable Broth:

For a light, flavorful base that lets the cauliflower and garlic shine.

Olive Oil:

To sauté the onions and garlic, adding a touch of richness.

Salt and Pepper:

Seasonings that balance and bring out the flavors in the soup.

Cream or Milk:

For added creaminess and richness that will make this soup feel extra luxurious.

(Note: Full measurements are provided in the recipe card below.)

Instructions

Ready to make this comforting, creamy soup? Here’s how to do it:

1. Roast the Garlic:

Preheat your oven to 400°F (200°C). Cut the top off a head of garlic to expose the cloves, drizzle with olive oil, wrap it in foil, and roast it in the oven for about 30-35 minutes until soft and golden. Once roasted, let it cool a bit before squeezing out the cloves.

2. Sauté the Onion:

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.

3. Cook the Cauliflower:

Add the cauliflower florets to the pot with the onions. Sauté for another 3-4 minutes to slightly brown the edges of the cauliflower.

4. Add the Broth and Simmer:

Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for about 15-20 minutes, until the cauliflower is tender and cooked through.

5. Blend the Soup:

Once the cauliflower is tender, add the roasted garlic cloves (squeeze them right out of their skins!) and blend the soup using an immersion blender or regular blender until smooth and creamy. If using a regular blender, work in batches and be careful not to burn yourself on the hot soup!

6. Stir in the Cheese and Cream:

Once blended, return the soup to the pot (if using a regular blender). Stir in the grated cheddar cheese until melted and smooth. Add the cream or milk, then season with salt and pepper to taste. Stir well and heat until everything is combined and warmed through.

7. Serve and Enjoy:

Ladle the soup into bowls and top with extra shredded cheddar and a sprinkle of fresh cracked pepper. You can also add a drizzle of olive oil or a few crispy croutons for extra flavor and texture!

Nutrition Facts

Servings: 6
Calories per serving: 210
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 690mg
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 5g
Protein: 8g
Vitamin A: 10%
Vitamin C: 70%
Calcium: 25%
Iron: 4%
Potassium: 500mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

How to Serve Cheddar Cauliflower and Roasted Garlic Soup

This soup is rich and satisfying on its own, but here are a few ideas to elevate your experience:

With Crusty Bread:

Serve a bowl of this creamy soup alongside some warm, crusty bread. It’s perfect for dipping and soaking up all the delicious flavors.

With a Fresh Salad:

Pair it with a light salad of mixed greens and a tangy vinaigrette for a balanced meal. The freshness of the salad will contrast nicely with the richness of the soup.

Topped with Bacon or Crispy Prosciutto:

For an extra layer of flavor and texture, sprinkle crispy bacon or prosciutto on top of the soup just before serving. The salty crunch is the perfect complement to the creamy soup.

With a Side of Roasted Vegetables:

Roasted vegetables like carrots, parsnips, or even Brussels sprouts make a great side dish to serve with this soup. The caramelized edges of the veggies will bring even more depth to your meal.

Additional Tips

Make it Vegan:

To make this soup vegan, simply swap the cheddar cheese for a plant-based cheese and use coconut milk or a non-dairy milk in place of cream. You can also use vegetable broth instead of chicken broth.

Spice it Up:

For those who love a little heat, add a pinch of red pepper flakes or a small chopped chili pepper while cooking the cauliflower. This will add a nice kick to the soup without overpowering the other flavors.

Store Leftovers:

This soup stores beautifully in the fridge for up to 3 days in an airtight container. You can also freeze it for up to 3 months—just be sure to let it cool completely before freezing.

Customize with Add-ins:

You can easily make this soup your own by adding extras like chopped spinach, fresh herbs like thyme or rosemary, or even a swirl of pesto for extra flavor.

FAQ Section

Q1: Can I use frozen cauliflower for this soup?
A1: Yes! Frozen cauliflower works perfectly in this recipe. Just make sure to thaw and drain it before adding to the pot.

Q2: Can I use a different cheese?
A2: You can swap cheddar for another melty cheese like Gruyère or even mozzarella, but keep in mind the flavor will change slightly.

Q3: Can I make this soup ahead of time?
A3: Absolutely! This soup actually tastes better the next day. You can prepare it in advance and store it in the fridge for up to 3 days. Just reheat gently before serving.

Q4: Is this soup gluten-free?
A4: Yes, this soup is naturally gluten-free. Just double-check that any broth you use is also gluten-free.

Q5: Can I freeze this soup?
A5: Yes, this soup freezes really well. Just let it cool, store it in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Q6: How do I reheat the soup?
A6: Reheat on the stove over low heat, stirring occasionally. You may need to add a little extra milk or broth if it’s thickened too much in the fridge.

Q7: Can I make this soup spicier?
A7: Yes, if you like a little heat, add a pinch of red pepper flakes, cayenne pepper, or even a dash of hot sauce.

Q8: Can I add bacon to this soup?
A8: Yes, crispy bacon bits would be a great addition on top of the soup for extra flavor and crunch.

Q9: What’s the best way to blend this soup?
A9: You can use an immersion blender for a smooth, creamy consistency without transferring the soup to a blender. If you’re using a regular blender, blend in batches and let the soup cool slightly before blending.

Q10: Can I use regular garlic instead of roasted garlic?
A10: You can, but roasted garlic adds a sweet, mellow flavor that’s hard to replicate. If you use raw garlic, you’ll want to sauté it with the onions for a bit longer to mellow out its sharpness.

Conclusion

This Cheddar Cauliflower and Roasted Garlic Soup is everything you want in a cozy, comforting bowl of goodness—rich, creamy, and full of savory flavor. Whether you’re serving it on a chilly day, prepping it for a week’s worth of meals, or just craving something warm and satisfying, this soup is sure to be a hit. So, grab your pot, roast that garlic, and enjoy the ultimate comfort food!

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