Go Back
If you're in search of a comforting, hearty soup that warms both the body and soul, look no further than Creamy Roasted Garlic Cheddar Cauliflower Soup. This velvety creation combines the rich flavors of roasted garlic and sharp cheddar cheese with the subtle, nutty profile of cauliflower, resulting in a dish that is both nutritious and indulgent. Ideal for family dinners, meal prep, or a cozy night in, this soup offers a perfect balance of comfort and health benefits.

Creamy Roasted Garlic Cheddar Cauliflower Soup Recipe

Indulge in the rich flavors of Creamy Roasted Garlic Cheddar Cauliflower Soup, a perfect blend of comfort and nutrition. This velvety dish combines roasted garlic, sharp cheddar, and wholesome cauliflower, creating a delightful soup that's ideal for family dinners or cozy nights in. With its health benefits and creamy texture, it's a versatile recipe that can easily be adapted to suit various dietary preferences. Enjoy this heartwarming bowl of goodness that elevates any meal!
Print Recipe Pin Recipe

Ingredients
  

1 large head of cauliflower, chopped into florets

1 bulb of garlic, cloves separated (unpeeled)

2 tablespoons olive oil

Salt and black pepper, to taste

4 cups vegetable or chicken broth

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup sharp cheddar cheese, grated (plus extra for garnish)

Fresh chives or parsley, chopped for garnish

Instructions
 

Roast the Garlic and Cauliflower: Preheat your oven to 400°F (200°C). On a baking sheet, toss the cauliflower florets and cloves of garlic with olive oil, salt, and pepper. Spread them out in a single layer and roast in the oven for about 25-30 minutes or until the cauliflower is fork-tender and has a nice golden brown color.

    Sauté the Vegetables: In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until they are softened, about 5-7 minutes. Stir in the dried thyme, cooking for an additional minute until fragrant.

      Combine Ingredients: Once the cauliflower and garlic are roasted, remove them from the oven and let them cool slightly. Squeeze the roasted garlic out of its skins and add both the garlic and cauliflower to the pot with the sautéed vegetables. Pour in the broth and bring the mixture to a simmer.

        Blend the Soup: Using an immersion blender, carefully puree the soup until smooth and creamy. (Alternatively, you can blend it in batches in a regular blender – just be cautious when blending hot liquids!)

          Add Cream and Cheese: Return the soup to low heat, stir in the heavy cream, and let it warm through. Gradually add the grated cheddar cheese, stirring constantly until the cheese is fully melted and incorporated into the soup. Adjust seasoning with additional salt and pepper, if needed.

            Serve: Ladle the soup into bowls and garnish with additional cheddar cheese and freshly chopped chives or parsley.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings