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Creamy Roasted Garlic and Cheddar Cauliflower Soup

Close-up of a bowl of creamy cauliflower soup garnished generously with fresh, chopped green chives and pepper.
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Make this comforting, velvety cauliflower soup featuring roasted garlic and sharp cheddar cheese. It is an easy recipe perfect for a cozy weeknight 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 chicken or vegetable broth
  • 1 cup milk (or dairy-free alternative)
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter (or dairy-free alternative)
  • 1 tablespoon all-purpose flour
  • Salt and black pepper to taste
  • Fresh chives, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). 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 it burn.
  4. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the broth until the mixture is smooth. Bring the liquid to a simmer.
  6. Add the roasted cauliflower to the pot. Simmer for 10 minutes to allow flavors to combine.
  7. Remove the pot from the heat. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  8. Return the pot to low heat. Stir in the milk and shredded cheddar cheese until the cheese is fully melted and the soup is heated through. Do not boil the soup after adding the cheese.
  9. Taste the soup and adjust seasoning with salt and pepper as needed.
  10. Serve hot, garnished with fresh chopped chives and extra cheddar if desired.

Notes

  • For a low-carb or keto version, substitute the flour with 1 teaspoon of xanthan gum mixed with 1 tablespoon of cold water, added after the broth is simmering.
  • If you want a richer flavor, roast the garlic cloves alongside the cauliflower instead of mincing them raw. Add the roasted garlic when you add the broth.
  • This soup freezes well. Cool completely before storing in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

Nutrition

Find it online: https://fooddexterity.com/cauliflower-soup-creamy-roasted-cheddar-recipe/