Roasted Garlic Cheddar Cauliflower Soup

There’s something truly comforting about a warm bowl of Roasted Garlic Cheddar Cauliflower Soup. I can recall cold winter evenings when the air was crisp, and the smell of garlic roasting in the oven made my kitchen feel like a cozy haven. As the cauliflower turned golden, I couldn’t help but feel a sense of anticipation for that first creamy spoonful. This soup isn’t just a dish; it’s a hug in a bowl, perfect for sharing with loved ones or savoring solo while binge-watching your favorite series. The combination of cauliflower, garlic, and sharp cheddar cheese creates a harmony of flavors that warms the heart and soul, making it a staple in my winter cooking repertoire. Whether you’re looking to impress guests or simply want to indulge in a delightful meal, this soup is the answer.

What You’ll Need for Roasted Garlic Cheddar Cauliflower Soup

When it comes to crafting a delicious Roasted Garlic Cheddar Cauliflower Soup, the ingredients play a pivotal role. Each component contributes to the soup’s rich flavor and creamy texture. The star of the show, cauliflower, provides a wonderful base, while garlic and sharp cheddar cheese make it truly special. Let’s dive right into what you’ll need!

• 1 large head cauliflower, cut into florets (about 4 to 5 cups): This is the main ingredient that gives the soup its body and smoothness.
• 3 tablespoons olive oil, divided: Used for roasting the vegetables and adds a rich flavor.
• Freshly ground salt and pepper: Essential for seasoning the dish to perfection.
• 1 head garlic: Roasting enhances its sweetness and mellows its flavor.
• 1 medium yellow onion, diced: Adds depth and sweetness to the soup.
• 4 cups vegetable broth (or sub chicken broth if not vegetarian): This is the liquid base for the soup, enhancing its flavor.
• ½ teaspoon salt, plus more to taste: For additional seasoning, adjust according to preference.
• 1 heaping cup shredded sharp cheddar cheese: This provides the creamy, cheesy goodness that sets this soup apart.
• To garnish: Sliced green onion & extra cheddar on top: These add a fresh touch and a pop of color.
• Croutons or toasted sourdough bread: Perfect for dipping and adds a delightful crunch.

Putting Together Roasted Garlic Cheddar Cauliflower Soup

Creating Roasted Garlic Cheddar Cauliflower Soup is not only rewarding; it’s also a fun process! You’ll love how aromatic your kitchen becomes as you roast the vegetables. Let’s get started on making this delicious soup that’s sure to warm your heart.

1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper to prevent sticking. The parchment paper will help the cauliflower roast evenly and make cleanup a breeze.
2. Add the cauliflower florets to the pan and drizzle with 1 to 2 tablespoons of olive oil. Season generously with salt and pepper; toss to combine. Make sure every floret is coated with the oil and seasoning for maximum flavor.
3. Prepare the garlic: Peel off the outer papery layers of the whole head, leaving the skins intact on the individual cloves. Cut a ¼ inch off the top of the cloves to expose them. This will help them roast beautifully.
4. Wrap the garlic in a piece of foil and drizzle the top with a little olive oil. Loosely wrap the foil around the garlic, and place it on the baking sheet with the cauliflower.
5. Roast the cauliflower and garlic for 30 to 35 minutes, flipping halfway through. You’ll know they’re done when the cauliflower is golden and caramelized, filling your kitchen with a heavenly aroma.
6. While they roast, heat 1 tablespoon of olive oil in a pot over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 to 8 minutes until the onion is translucent. This step builds a flavor base for your soup.
7. Once the cauliflower and garlic are done roasting, carefully squeeze the roasted garlic out of its skin into a large blender along with the sautéed onion, roasted cauliflower, vegetable broth, salt, and pepper. Blend until smooth for about 1 minute.
8. Transfer the blended mixture back to the pot and place it over medium heat. Allow it to come to a light simmer. Stir in the cheddar cheese and let it melt, stirring occasionally for about 10 to 15 minutes. This will give your soup a rich, creamy texture.
9. Finally, taste and adjust the seasonings as necessary. Serve hot, garnished with sliced green onion and extra cheddar cheese on top. Don’t forget to have some crusty toasted sourdough or your favorite bread on the side for dipping!

Things Worth Knowing

Ways to Customize

Customization is key when it comes to cooking, and Roasted Garlic Cheddar Cauliflower Soup is no exception. Here are some ways you can tweak this recipe to make it your own:

• Make it Creamy: If you want an even richer flavor, consider substituting 1 cup of milk for 1 cup of broth.
• Add Heat: For those who enjoy a little spice, add red pepper flakes or a dash of hot sauce to give your soup a kick.
• Herb It Up: Fresh herbs like thyme or parsley can be added during the blending step to infuse the soup with fresh flavors.
• Cheese Variety: Feel free to experiment with different types of cheese. Gruyere or Monterey Jack also work beautifully.
• Veggie Boost: Incorporate other vegetables like carrots or potatoes for added flavor and texture.
• Healthier Option: For a lighter version, reduce the amount of cheddar cheese or use a low-fat alternative.
• Garnish Ideas: Top with crispy bacon bits (if you’re not vegetarian), croutons, or a drizzle of olive oil for an extra touch of flavor.

How to Enjoy Roasted Garlic Cheddar Cauliflower Soup

When it comes to serving Roasted Garlic Cheddar Cauliflower Soup, the possibilities are as endless as your creativity. Here are some ideas on how to enjoy this delightful dish:

• Lunch or Dinner: Serve it as a hearty lunch or a comforting dinner that warms you up from the inside out.
• Pair with Salad: Complement the soup with a refreshing green salad for a complete meal.
• Seasonal Occasions: Perfect for cozy gatherings during the winter months or even during holiday season as a starter.
• Store Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to five days, making for easy reheating.
• Freezing Option: Freeze any excess soup in individual portions for a quick meal later; just thaw and reheat!
• Perfect with Bread: Serve with crusty bread or toasted sourdough for dipping. It’s the best way to soak up every last drop!

FAQ

Conclusion

In summary, Roasted Garlic Cheddar Cauliflower Soup is a heartwarming dish full of flavor and texture. Its creamy consistency, combined with the delightful taste of roasted garlic and sharp cheddar, makes it a must-try for any soup lover. I encourage you to give it a go; you won’t be disappointed! This recipe is the perfect way to embrace the cozy vibes of winter and indulge in something truly delicious.

Roasted Garlic Cheddar Cauliflower Soup

The ultimate comfort food, this Roasted Garlic Cheddar Cauliflower Soup is creamy, cheesy, and incredibly satisfying. Packed with flavor and perfect for a chilly evening, this easy weeknight dinner will warm your heart and tummy. Make it tonight for a delightful experience!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 head Cauliflower cut into florets (about 4 to 5 cups)
• 3 tablespoons Olive Oil divided
• to taste Salt and Pepper Freshly ground
• 1 head Garlic
• 1 medium Yellow Onion diced
• 4 cups Vegetable Broth (or sub chicken broth if not vegetarian)
• ½ teaspoon Salt plus more to taste
• to taste Black Pepper Freshly ground
• 1 cup Sharp Cheddar Cheese shredded
• to taste Green Onion sliced, for garnish
• to taste Extra Cheddar for topping
• to taste Croutons or Toasted Sourdough Bread for dipping/serving

Equipment

• Grater
• Saucepan
• Oven
• Baking Sheet
• Blender
• Frying Pan
• Peeler
• Wooden Spoon
• Cutting Board
• Chef's Knife

Method

 

1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper to prevent sticking.
2. Add the cauliflower florets to the pan and drizzle with 1 to 2 tablespoons of olive oil. Season generously with salt and pepper; toss to combine.
3. Prepare the garlic: Peel off the outer papery layers of the whole head, leaving the skins intact on the individual cloves. Cut a ¼ inch off the top of the cloves to expose them.
4. Wrap the garlic in a piece of foil and drizzle the top with a little olive oil. Loosely wrap the foil around the garlic, and place it on the baking sheet with the cauliflower.
5. Roast the cauliflower and garlic for 30 to 35 minutes, flipping halfway through, until the cauliflower is golden and caramelized.
6. While they roast, heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for about 5 to 8 minutes until the onion is translucent.
7. Once the cauliflower and garlic are done roasting, squeeze the roasted garlic out of its skin into a large blender along with the sautéed onion, roasted cauliflower, broth, salt, and pepper. Blend until smooth for about 1 minute.
8. Transfer the blended mixture back to the pot and place it over medium heat. Allow it to come to a light simmer. Stir in the cheddar cheese and let it melt, stirring occasionally for about 10 to 15 minutes.
9. Taste and adjust the seasonings as necessary. Serve hot, garnished with sliced green onion and extra cheddar cheese on top.

Notes

• Tip 1: If you want a creamier soup, feel free to sub 1 cup milk for 1 cup broth.
• Tip 2: If you want a bit of a richer soup, feel free to add ½ cup half and half or heavy cream in place of ½ cup of the broth.
• Tip 3: If you prefer a thicker soup, start with 3 cups of broth.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.