Cheddar Cauliflower and Roasted Garlic Soup Recipe
If you love creamy, velvety soups with deep, savory flavor and a touch of earthy sweetness, you absolutely have to try Cheddar Cauliflower and Roasted Garlic Soup. With roasted cauliflower and mellow, caramelized garlic at its core, this soup is a cozy bowl of comfort that gets a big flavor boost from sharp cheddar cheese and a gentle sprinkle of smoked paprika. Whether you’re looking for a soul-warming lunch or an elegant starter for dinner, this recipe delivers, blending familiar favorites into something extraordinary. Grab your biggest soup pot—this is the kind of soup that brings everyone to the table!
Ingredients You’ll Need
The magic of Cheddar Cauliflower and Roasted Garlic Soup is how straightforward yet vital each ingredient is. Every element in this lineup brings something unique, from nutty roasted cauliflower to the rich depth of cheddar, making the final bowl both simple yet unforgettable.
- Cauliflower: The foundation—roasted for a boost of sweetness and nuttiness that makes the soup irresistibly creamy.
- Garlic: Roasted whole, it’s mellow and sweet, adding depth without overpowering the other flavors.
- Olive oil: Used for roasting and sautéing, it brings a hint of richness and helps everything caramelize beautifully.
- Onion: Chopped and sautéed for that gentle, aromatic background flavor every great soup needs.
- Unsalted butter: Adds richness and helps create a silky base when making the roux.
- Low-sodium broth: The liquid backbone—use chicken or vegetable broth for a lighter taste that lets the veggies shine.
- Whole milk: Brings creaminess and body without weighing the soup down.
- Heavy cream: For extra indulgence and that luscious, velvety finish.
- Sharp cheddar cheese: The star ingredient—choose a good quality, sharp variety for bold, tangy flavor and a gorgeous yellow hue.
- Smoked paprika: A pinch is all it takes to add gentle smokiness and elevate the overall flavor profile.
- Salt: Just enough to lift and balance all the other ingredients.
- Black pepper: For a subtle kick of spice that finishes the soup beautifully.
- All-purpose flour: Helps thicken the soup to that perfect, spoon-coating consistency.
- Chives or green onions: Add a fresh, bright pop of color and flavor as the finishing touch.
How to Make Cheddar Cauliflower and Roasted Garlic Soup
Step 1: Roast the Garlic and Cauliflower
Preheat your oven to 400°F (200°C). Cut the top off a whole head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until the cloves are golden and soft. At the same time, toss your cauliflower florets with olive oil and spread them on a baking sheet. Roast for 25–30 minutes, flipping once, until tender and caramelized around the edges—the roasting is what gives Cheddar Cauliflower and Roasted Garlic Soup its unbeatable depth and sweetness.
Step 2: Sauté the Onion
While your veggies are roasting, melt butter in a large soup pot over medium heat. Add chopped onion and sauté until translucent and fragrant, about 5–7 minutes. This prep step creates a gentle, flavorful foundation for the soup, allowing those sweet and savory notes to shine later on.
Step 3: Combine Roasted Vegetables and Build Flavor
When the garlic and cauliflower are done, squeeze the roasted garlic cloves straight into the pot with the softened onions, then add the roasted cauliflower. Sprinkle in the flour and stir for a minute or two to create a roux—this step thickens the soup and helps blend all that roasted flavor right into the base.
Step 4: Add Liquids and Simmer
Gradually whisk in the broth, ensuring there are no floury lumps, followed by the milk and heavy cream. Bring everything up to a gentle simmer (not a rolling boil), letting it all bubble together gently for 10–15 minutes. During this time, the flavors meld, and the soup starts to take on its signature velvety texture.
Step 5: Blend Until Smooth
Now comes the part that turns this into true comfort food. Take an immersion blender and puree the soup right in the pot until smooth and silky. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender—just make sure to vent the lid to avoid hot splashes!
Step 6: Add Cheese and Seasonings
With the soup off the heat, gradually stir in the shredded sharp cheddar cheese, allowing it to melt completely for that creamy finish. Add smoked paprika, salt, and black pepper, then taste and adjust the seasoning. You want to hit that perfect blend of savory, tangy, and just a hint of smoky warmth: the hallmark of Cheddar Cauliflower and Roasted Garlic Soup.
Step 7: Serve and Enjoy
Ladle the soup into bowls while it’s piping hot and finish each with a generous sprinkle of chopped chives or green onions. Grab some crusty bread on the side if you like—dig in and savor every spoonful!
How to Serve Cheddar Cauliflower and Roasted Garlic Soup
Garnishes
Top every bowl with a scattering of fresh chives or green onions for a burst of color and a hint of zippy freshness. If you want to take it further, a swirl of cream, extra shredded cheddar, or even crispy croutons make each serving feel extra special and restaurant-worthy.
Side Dishes
This soup pairs beautifully with crusty, rustic bread—think a warm baguette or sourdough slices to soak up every last drop. For a heartier meal, serve it alongside a bright green salad, or go classic with a grilled cheese sandwich for the ultimate comfort food combo.
Creative Ways to Present
For a dinner party or special lunch, try serving Cheddar Cauliflower and Roasted Garlic Soup in small mugs or shooter glasses for a fun appetizer or amuse-bouche. A sprinkle of roasted cauliflower florets or a dusting of smoked paprika on top makes for an eye-catching presentation that hints at the soup’s bold flavors.
Make Ahead and Storage
Storing Leftovers
Cheddar Cauliflower and Roasted Garlic Soup keeps well for up to 4 days in the fridge. Store it in an airtight container, and the flavors will deepen overnight, making tomorrow’s lunch even more delicious! Just give it a good stir before reheating, as the soup can thicken as it cools.
Freezing
This soup freezes well, though it’s best to do so before adding the cheese and cream if you want the silkiest texture later. Cool the soup completely, then ladle into freezer-safe containers, leaving some space for expansion. It’ll keep for up to 2 months—just thaw in the fridge overnight before reheating and finishing with cheese and cream.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent the cheese from separating. If the soup is too thick, add a splash of milk or broth to loosen it up. Avoid boiling to maintain that luscious, creamy texture Cheddar Cauliflower and Roasted Garlic Soup is known for!
FAQs
Can I make Cheddar Cauliflower and Roasted Garlic Soup vegetarian?
Absolutely! Simply use a good-quality vegetable broth instead of chicken broth, and you’ll have a stunning vegetarian soup that’s just as creamy and flavorful.
What’s the best type of cheddar cheese for this soup?
Sharp or extra-sharp cheddar is ideal, as it delivers a punchy depth and tang that really shines through. Go for a block of cheese and shred it yourself for the smoothest melt and best flavor.
How can I make the soup lighter?
You can swap the heavy cream for more milk or use half-and-half instead. The soup will still be wonderfully creamy but with a lighter, fresher feel—perfect for a light lunch or as a starter course.
Can I prepare this soup in advance for a party?
This is a fantastic make-ahead recipe! Prepare it up to 2 days ahead, store it in the fridge, and reheat gently on the day of your gathering. Add garnishes and a swirl of fresh cream right before serving for that just-made look and taste.
What should I do if the soup turns out too thick?
No worries! Simply whisk in a splash more broth or milk until you reach the consistency you love. The soup is very forgiving, so you can adjust it to your preference right before serving.
Final Thoughts
I hope you’ll soon have the chance to cozy up with a bowl of Cheddar Cauliflower and Roasted Garlic Soup. It’s a recipe that never fails to impress, yet it’s easy enough to make any night of the week. If you give it a go, don’t forget to share with friends—the flavors are even better when enjoyed together!
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Cheddar Cauliflower and Roasted Garlic Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this rich and creamy Cheddar Cauliflower and Roasted Garlic Soup. Roasted garlic adds a depth of flavor to this velvety soup, while sharp cheddar cheese brings a satisfying cheesiness to every spoonful.
Ingredients
Cauliflower:
- 1 large head cauliflower (cut into florets)
Roasted Garlic:
- 1 whole head garlic
- 2 tablespoons olive oil
Soup Base:
- 1 medium onion (chopped)
- 3 tablespoons unsalted butter
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese (shredded)
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
Garnish:
- Chopped chives or green onions for garnish
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C). Roast garlic wrapped in foil for 35–40 minutes until soft and caramelize.
- Prepare Cauliflower: Toss cauliflower florets with olive oil and roast for 25–30 minutes until golden and tender.
- Sauté Onion: In a pot, sauté onion in butter until softened.
- Make the Base: Add roasted garlic and cauliflower to the pot, sprinkle in flour, and cook to form a roux. Gradually whisk in broth, then stir in milk and cream. Simmer, then puree the soup.
- Finish the Soup: Stir in smoked paprika, salt, and pepper. Gradually add cheddar cheese until melted and creamy. Adjust seasoning.
- Serve: Garnish with chives or green onions and serve hot.
Notes
- For a lighter version, replace heavy cream with more milk or use half-and-half.
- Enhance cheddar flavor with a pinch of cayenne pepper or mustard powder.
- Pair with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
