Name: Cheddar Cauliflower and Roasted Garlic Soup
Prep time: 15 min
Cook time: PT-484845H32M1S
Total time: PT-484845H32M1S
Cuisine: American
Ingredients: 1 medium head of cauliflower, chopped into florets; 1 bulb of garlic, separated into cloves (with skins on); 1 tablespoon olive oil; 1 medium onion, diced; 3 cups vegetable broth (or chicken broth for a richer flavor); 2 cups whole milk (or cream for a richer, thicker texture); 2 cups sharp cheddar cheese, grated; 1 teaspoon dried thyme (optional, for extra flavor); Salt and pepper, to taste; 1 tablespoon butter (optional, for extra richness); 1 tablespoon fresh parsley (optional, for garnish)

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There’s something about a creamy, velvety soup that just feels like a warm hug on a cold day. And this Cheddar Cauliflower and Roasted Garlic Soup? It’s exactly that. Imagine the mild, nutty flavor of cauliflower paired with the sweet richness of roasted garlic, all wrapped in a creamy, cheesy base. It’s comfort in a bowl, and let me tell you, it’s a game-changer. The cheddar brings a delightful richness, while the roasted garlic adds depth and warmth. This soup is cozy, hearty, and full of flavor—trust me, you’re going to want a second bowl!

Why You’ll Love Cheddar Cauliflower and Roasted Garlic Soup

Here’s why this soup will quickly become a favorite in your rotation:

Comfort in a Bowl: With every spoonful, this soup feels like a big, cozy hug. It’s perfect for chilly evenings or whenever you need a little comfort food.

Rich, Creamy, and Cheesy: The combination of roasted garlic and cheddar creates a flavor-packed, creamy soup that’s rich but not too heavy. It’s indulgent without being overly decadent.

Nutritious: Cauliflower is the star here, and it brings all the goodness of a hearty veggie. It’s low-carb, full of fiber, and a great way to sneak in some extra nutrients.

Easy to Make: You don’t need to be a soup pro to whip this up. The steps are simple, and the result is totally worth it.

Customizable: You can easily adjust the texture to your liking by adding more or less broth. Want it thicker? Just blend it less. Like it smoother? Blend it more.

Ingredients

Let’s break down the magic behind this soup:

Cauliflower: The main base for the soup. Cauliflower adds a creamy texture when blended and a subtle flavor that’s neutral enough to absorb all the delicious seasonings.

Roasted Garlic: Sweet, mellow, and rich, roasted garlic adds a deep, savory undertone that makes the soup so irresistible.

Cheddar Cheese: The star of the show! Sharp cheddar cheese adds that creamy richness and tang that perfectly complements the cauliflower.

Onion: Adds sweetness and depth of flavor. You’ll sauté it first, which brings out its natural sugars.

Vegetable Broth: The liquid base that brings everything together. Feel free to use chicken broth if you prefer.

Olive Oil: For sautéing the garlic and onions. You can also use butter for an extra creamy, rich flavor.

Milk or Cream: Adds a smooth texture and a touch of richness. Use whole milk for a lighter version, or cream for something extra indulgent.

Thyme and Bay Leaf: For a little herbal flavor. These aromatics add warmth and balance the richness of the cheddar.

Salt and Pepper: Essential for seasoning the soup and making the flavors pop.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get cooking and turn those simple ingredients into a flavor-packed bowl of soup:

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off a head of garlic, drizzle with olive oil, wrap it in foil, and roast it for about 30-35 minutes until it’s soft and golden. Let it cool slightly before squeezing the garlic out of the cloves.

Sauté the Vegetables: In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Then, add in the roasted garlic and sauté for another minute, stirring it in to release its delicious aroma.

Add the Cauliflower: Toss in the cauliflower florets and stir them around for a minute or two to combine with the onion and garlic mixture.

Add Broth and Herbs: Pour in the vegetable broth, and add the thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the cauliflower is tender.

Blend the Soup: Remove the thyme sprigs and bay leaf, and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth and creamy.

Add the Cheese and Cream: Return the soup to low heat and stir in the cheddar cheese, allowing it to melt into the soup. Then, pour in the milk or cream, stirring until the soup is smooth and velvety.

Taste and Adjust: Taste the soup and add more salt and pepper if needed. If the soup is too thick, add a little more broth or water to reach your desired consistency.

Serve and Enjoy: Ladle the soup into bowls, and if you want, garnish with extra shredded cheddar cheese or fresh thyme. Serve hot with some crusty bread on the side!

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

How to Serve Cheddar Cauliflower and Roasted Garlic Soup

This soup is perfect on its own, but here are some serving suggestions to elevate your meal:

Crusty Bread: A warm slice of crusty bread is the perfect companion for dipping into this creamy soup. Try a sourdough baguette or a thick slice of rustic bread.

Salads: Pair with a fresh green salad to balance the richness of the soup. A simple salad with mixed greens, lemon, and olive oil will do the trick.

Grilled Cheese: For the ultimate comfort meal, serve this soup with a grilled cheese sandwich. The crispy, cheesy bread pairs beautifully with the creamy soup.

Toppings: Add a sprinkle of extra cheddar cheese, crispy bacon bits, or fresh herbs like parsley or chives for extra flavor and texture.

Side of Roasted Veggies: Roasted vegetables like carrots, parsnips, or even Brussels sprouts make a great side to this soup, adding a little crunch and sweetness.

Additional Tips

Thicker Soup: For an even thicker soup, add a few more cauliflower florets and blend it until smooth.
Vegan Version: To make it vegan, swap out the cheddar for a plant-based cheese and use coconut milk or another dairy-free option in place of cream.
Spice It Up: Want a little heat? Add a pinch of red pepper flakes when sautéing the onions or stir in some hot sauce at the end for a spicy kick.
Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently over low heat before serving.
Freezing: You can also freeze this soup. Let it cool completely before transferring to an airtight container. Freeze for up to 3 months, and thaw in the fridge overnight before reheating.

FAQ Section

Q1: Can I make this soup ahead of time?
A1: Yes! This soup is perfect for meal prep. You can make it a day or two in advance and store it in the fridge.

Q2: Can I use frozen cauliflower?
A2: Yes, frozen cauliflower works just as well as fresh cauliflower. Just be sure to thaw it before adding it to the soup.

Q3: Can I make this soup without cream?
A3: Yes! You can use milk or even plant-based milk for a lighter version. If you want it creamier without the heavy cream, you could also add some cashews or white beans for extra creaminess.

Q4: How can I make this soup spicier?
A4: Add a pinch of cayenne pepper, red pepper flakes, or a drizzle of hot sauce to give the soup some heat.

Q5: Can I use a different type of cheese?
A5: Definitely! While cheddar is traditional, you can use Gruyère, Monterey Jack, or a mild mozzarella for a different flavor profile.

Q6: Can I freeze this soup?
A6: Yes, this soup freezes well. Make sure it’s cooled completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.

Q7: How do I store leftovers?
A7: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding a splash of broth or milk to thin it out if necessary.

Q8: Can I use an immersion blender?
A8: Yes! An immersion blender works perfectly for blending the soup directly in the pot. It’s quick and easy.

Q9: Can I make this soup gluten-free?
A9: Yes! This recipe is naturally gluten-free. Just make sure your broth and any additional ingredients are gluten-free as well.

Q10: How do I make this soup vegan?
A10: For a vegan version, substitute the cheese for a plant-based option and use coconut milk or almond milk instead of cream.

Conclusion

This Cheddar Cauliflower and Roasted Garlic Soup is the kind of dish that makes you feel all warm and cozy inside. It’s rich, creamy, and packed with layers of flavor that will make your taste buds sing. Whether you’re making it for a weeknight dinner or a special occasion, it’s a comforting bowl of goodness that’s sure to be a hit. So grab your spoon, dive in, and enjoy the delicious warmth of this soup—it’s comfort food at its finest!