When comfort calls for something creamy but wholesome, this Roasted Garlic Cheddar Cauliflower Soup delivers every time. It’s luxuriously smooth, cheesy, and infused with deep, nutty flavor from slow-roasted garlic and tender cauliflower.
Table of Contents
WHY YOU’LL LOVE THIS GARLIC CHEDDAR CAULIFLOWER SOUP
It’s rich, flavorful, and secretly healthy.
- Roasted garlic adds deep caramelized flavor
- Creamy texture without heavy cream
- Packed with veggies and protein
- Comforting yet light enough for lunch
- Perfect for meal prep or weeknight dinners
- Freezes beautifully for easy reheating
I still remember making this on a cool Texas evening with leftover roasted cauliflower—it was a happy accident that turned into one of my family’s favorite soups.
INGREDIENTS YOU’LL NEED
Simple ingredients come together for a velvety, flavorful bowl.
Main Ingredients
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 3 tbsp 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 tsp salt, plus more to taste
- Freshly ground black pepper
- 1 heaping cup shredded sharp cheddar cheese
Optional Add-Ons or Substitutes
- Use smoked cheddar for bold flavor
- Add roasted carrots for a hint of sweetness
- Stir in a splash of cream for richness
- Top with croutons or crispy bacon (optional for non-vegetarians)
- Pair with Garlic Parmesan Dinner Rolls or Panera’s Squash Soup for a comforting duo
STEP-BY-STEP INSTRUCTIONS
This soup is all about slow roasting and creamy blending.
- Roast the Garlic and Cauliflower:
Preheat oven to 400°F. Trim the top off the garlic head, drizzle with olive oil, and wrap in foil. Spread cauliflower florets on a baking sheet, drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and roast both for 30–35 minutes until golden and tender. - Sauté the Onion:
In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook until translucent. - Add Broth and Cauliflower:
Add roasted cauliflower and squeeze roasted garlic cloves into the pot. Pour in the broth, season with salt and pepper, and simmer for 10 minutes. - Blend Until Smooth:
Use an immersion blender or transfer to a blender. Blend until silky and smooth. - Add Cheese and Finish:
Stir in shredded cheddar cheese until melted and creamy. Taste and adjust seasoning.
Quick reminders:
- Roast garlic until golden for sweetness, not bitterness.
- For extra creaminess, add a splash of milk or cream.
- Blend in batches if using a standard blender.
- Top with a sprinkle of cheese before serving.
EXPERT TIPS FOR SUCCESS
This soup shines with careful roasting and fresh ingredients.
- Always roast garlic low and slow for deep flavor
- Use sharp cheddar—it melts beautifully and adds bite
- Add a squeeze of lemon to brighten flavor
- For thickness, simmer longer after blending
- Pair with Mac and Cheese Meatloaf or Creamy Garlic Chicken Penne for the ultimate comfort meal
- Store leftovers—it tastes even richer the next day
It’s velvety, cheesy, and full of roasted goodness in every spoonful.
SERVING SUGGESTIONS
Serve warm and garnish generously.
- Sprinkle with extra cheddar cheese
- Add roasted garlic crumbs or croutons
- Serve with a drizzle of olive oil or cream
- Pair with grilled sandwiches or toast
- Add fresh herbs like parsley or chives
It’s elegant enough for guests and comforting enough for weeknights.
STORING AND REHEATING
How to Store It
- Cool completely before refrigerating
- Store in airtight containers up to 4 days
- Freeze for up to 2 months for easy future meals
How to Reheat It
- Stovetop: warm slowly over medium heat, stirring often
- Microwave: heat in 1-minute intervals, stirring between
- Add broth or milk if it thickens
- Avoid boiling—gentle heat keeps it creamy
The flavors deepen and mellow beautifully after a night in the fridge.
NUTRITION (PER SERVING)
Calories: 268 kcal | Carbohydrates: 13.2g | Protein: 9.8g | Fat: 20.6g | Saturated Fat: 7g | Fiber: 2.8g | Sugar: 3.5g
FREQUENTLY ASKED QUESTIONS
Can I make this vegan?
Yes—use plant-based cheese and vegetable broth.
Can I use frozen cauliflower?
Absolutely, just roast it a few extra minutes to remove moisture.
Can I skip the roasting?
You can, but roasting adds deep, rich flavor that makes the soup shine.
FINAL THOUGHTS
This Roasted Garlic Cheddar Cauliflower Soup proves comfort food can be both rich and wholesome. Every bite is smooth, cheesy, and deeply satisfying.
- Roast your garlic and cauliflower for flavor depth
- Blend until silky for that restaurant-style texture
- Garnish generously—it’s the perfect cozy finish
It’s creamy, savory, and exactly what a cozy night in should taste like.
Roasted Garlic Cheddar Cauliflower Soup
Ingredients
Equipment
Method
- Preheat oven to 400 °F (200 °C). Trim the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil. Spread cauliflower florets on a baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper. Roast both garlic and cauliflower for 33 minutes until golden and tender.
- While roasting, heat a large pot over medium heat with a drizzle of olive oil. Add diced onion and sauté until translucent, about 5 minutes.
- Add roasted cauliflower and squeeze roasted garlic cloves into the pot. Pour in vegetable broth, season with salt and pepper. Bring to a simmer and cook for 10 minutes.
- Use an immersion blender (or carefully transfer in batches to a blender) to blend the soup until smooth and velvety.
- Stir in shredded sharp cheddar cheese until fully melted and creamy. Taste and adjust seasoning as needed, then heat gently for 2 more minutes.
- Ladle into bowls and serve hot. Optional: top with extra shredded cheese, croutons, or a drizzle of olive oil.
Nutrition
Notes
- Roasting brings out deep garlic and cauliflower flavor without needing heavy cream.
- for best texture if freezing, omit cheese before freezing and add fresh cheese when reheating.
