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Creamy Roasted Garlic Cheddar Cauliflower Soup

A close-up of a bowl of creamy, yellow cauliflower soup garnished with freshly ground black pepper.
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This velvety cauliflower soup combines the deep flavor of roasted garlic and cauliflower with sharp cheddar cheese for a deeply satisfying, comforting meal. It is easy to make and perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup milk (whole or 2%)
  • 1 cup heavy cream (or substitute with full-fat coconut milk for dairy-free option)
  • 8 ounces sharp cheddar cheese, shredded
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 2 tablespoons butter
  • Optional garnish: Green onions, extra shredded cheddar, crispy bacon bits

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned.
  2. While the cauliflower roasts, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Add the roasted cauliflower and the broth to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 10 minutes to allow flavors to combine.
  5. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Return the puréed soup to the pot if necessary.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat gently, but do not allow the soup to boil after adding the dairy.
  7. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it is fully melted and incorporated, creating a rich texture.
  8. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with green onions, extra cheese, or bacon bits if desired.

Notes

  • For a low-carb or keto cauliflower soup option, substitute the milk and cream with unsweetened almond milk or full-fat coconut milk.
  • Roasting the cauliflower is key to developing a deep, slightly smoky flavor that makes this soup taste gourmet.
  • Shred your own cheddar cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • If you prefer a thinner consistency, add more broth until you reach your desired texture.

Nutrition

Find it online: https://gourmetgaze.com/cauliflower-soup-creamy-roasted-garlic-cheddar/