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Roasted Garlic Cheddar Cauliflower Soup

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Creamy roasted cauliflower soup packed with flavor from roasted garlic and sharp cheddar cheese. No cream or flour needed, making it a comforting and flavorful dish.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets (about 4–5 cups cauliflower florets)
  • 3 tablespoons olive oil, divided
  • Freshly ground salt and pepper
  • 1 head garlic
  • 1 medium yellow onion, diced
  • 4 cups vegetable broth (or chicken broth if not vegetarian)
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 1 heaping cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 400 degrees F. Add cauliflower florets to a large baking sheet lined with parchment paper, drizzle with 1-2 tablespoons olive oil, season with salt and pepper; toss to combine. Peel and discard outer layers of garlic head, cut ¼ inch from top of cloves to expose garlic. Place garlic head on baking sheet with cauliflower and roast until cauliflower is tender.
  2. In a large pot, cook diced onion until translucent. When roasted cauliflower and garlic are done and cool enough to handle, squeeze roasted garlic out of skins.
  3. In a blender, combine cooked onion, roasted cauliflower, roasted garlic, broth, salt, and pepper; blend until smooth. Return soup to pot and bring to a light simmer over medium heat.
  4. Stir in shredded cheddar cheese and simmer for 10-15 minutes. Adjust seasoning with salt and pepper as needed.
  5. Serve garnished with green onion and extra grated sharp cheddar cheese, alongside crusty toasted sourdough or bread of choice.

Notes

Allow roasted garlic to cool before squeezing out to avoid burns. Use sharp cheddar for best flavor. Adjust seasoning after adding cheese as it can add saltiness.

Nutrition

Find it online: https://www.receipster.com/cheddar-cauliflower-garlic-soup-2/

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