Creamy Roasted Cauliflower Soup Recipe

I love this roasted cauliflower soup because it brings together bold flavors and a creamy texture without any heavy cream. The roasted garlic and melted cheddar create a satisfying savory twist that transforms simple ingredients into a soul-warming bowl of goodness, perfect for a relaxed night in with friends.

I think this Creamy Roasted Cauliflower Soup is one of my favorite comfort meals. I start with a large head of cauliflower cut into florets and a whole head of garlic halved horizontally.

Roasting these with 2 tbsp of olive oil brings out incredible natural flavors without the need for any cream. I love how the garlic softens and adds a mellow sweetness to the mix.

I then sauté a diced yellow onion in olive oil until it’s just tender before adding 3 cups of low-sodium vegetable broth to the mix. After simmering, I blend in 1 cup of shredded sharp cheddar cheese so the soup finishes off with a tangy, savory richness.

I season with salt and freshly ground black pepper. Serving it with croutons or toasted sourdough gives it that extra crunch and makes it a solid choice for an easy, healthy, yet indulgent meal that warms you up from the inside out.

Why I Like this Recipe

I love this recipe because it has such a bold roasted flavor from the garlic and cauliflower. I really enjoy how the veggies get all tender and caramelized in the oven, which makes the soup taste so rich even though there’s no cream in it. I like that the melted cheddar cheese creates a smooth, indulgent texture without feeling too heavy. I also appreciate that it warms me up and feels like a comforting meal, especially when I dip some crunchy sourdough or croutons into it.

Ingredients

• Cauliflower: offers fibre, vitamins, a slight sweetness when roasted and a hearty texture.
• Garlic: gives a zesty flavor with antioxidants and a mellow tang when its roasted just right.
• Olive oil: adds healthy fats and helps caramelize the veggies to perfection in the oven.
• Onion: brings a mild sweetness and vivid depth that really makes the soup flavorful.
• Cheddar cheese: supplies protein and creaminess to balance the roasted vegetable taste.
• Sourdough bread: perfect for dipping, adds crunchy texture and a tangy finish every time.
• Vegetable broth: makes the soup smooth while keeping it light with a natural veggie taste.

Ingredient Quantities

• 1 large head cauliflower, cut into florets (about 1.5 to 2 lbs)
• 1 whole head garlic, halved horizontally
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cups low-sodium vegetable broth
• 1 cup shredded sharp cheddar cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• Sourdough bread or croutons, for serving

How to Make this

1. Preheat your oven to 400°F.

2. Toss the cauliflower florets and the garlic halves in 2 tbsp olive oil, season with some salt and freshly ground black pepper, then spread them out on a baking sheet.

3. Roast the vegetables in the oven for about 25-30 minutes until they are golden and tender.

4. While the cauliflower and garlic are roasting, heat a pot over medium heat and add the diced yellow onion. Cook the onion until it’s soft and starts to become translucent.

5. Once the cauliflower and garlic are done, take them out of the oven. Squeeze the roasted garlic out of its skin into the pot with the onions.

6. Add the roasted cauliflower to the pot along with 3 cups of low-sodium vegetable broth.

7. Bring the mixture to a simmer and let it cook together for about 10 minutes so the flavors blend nicely.

8. Carefully blend the soup using an immersion blender until it gets smooth and creamy.

9. Stir in the 1 cup of shredded sharp cheddar cheese into the hot soup until it melts completely.

10. Taste and adjust salt and pepper as needed. Serve the comforting soup warm with croutons or toasted sourdough on the side.

Equipment Needed

1. Oven (set to 400°F)
2. Baking sheet
3. Mixing bowl (for tossing cauliflower and garlic)
4. Cutting board and knife (for cutting the cauliflower, garlic and onions)
5. Pot (for cooking the onions and simmering the soup)
6. Immersion blender (to blend the soup until smooth)
7. Measuring cups and spoons (to accurately measure olive oil, broth, and cheese)
8. Stirring spoon (to mix in the cheese and seasonings)

FAQ

• Q: How do I roast the cauliflower and garlic to get the best flavor?
  A: Preheat your oven to about 425°F and toss the cauliflower florets and garlic halves with olive oil, salt and pepper. Roast ’em until the cauliflower is tender and a bit browned on the edges, usually 25 to 30 minutes.
• Q: Can I use another type of cheese if I dont have sharp cheddar?
  A: Sure, you can swap it for a mild or smoked cheddar but remember the flavor will be a bit different. Some people even use a bit of cream cheese or parmesan for a twist.
• Q: Is it possible to make this soup vegan?
  A: Yes you can skip the cheddar cheese or substitute it with a vegan cheese alternative. The soup will still be creamy and full of roasted flavors.
• Q: What sides go best with this soup?
  A: I like to serve it with toasted sourdough bread or crunchy croutons. They add a great texture contrast to the creamy soup.
• Q: How long can I store any leftovers?
  A: You can keep it in the fridge for 3 to 4 days. If you’re not going to eat it soon you can freeze it too but just thaw and warm it up gently on the stove.

Creamy Roasted Cauliflower Soup Recipe Substitutions and Variations

• If you don’t have low-sodium vegetable broth, you can use chicken broth or even water with a pinch more salt
• Tired of yellow onions? Try red onions or even some diced shallots for a different flavor kick
• If you can’t find sharp cheddar, you can swap it with mozzarella or pepper jack cheese, though the flavor will be a bit different
• No sourdough or croutons? Toasted baguette slices work great as well

Pro Tips

1. Make sure you dont overcrowd your baking sheet cuz if the cauliflower and garlic are too close they might steam instead of roast, making them soggy.
2. When you add the cheddar, try stirring it in on a very low heat so it melts nicely without clumping up or turning grainy.
3. Let the soup simmer long enough after adding the broth so all the flavors have time to mix together properly, it really boost the taste.
4. For an extra kick, try making your own croutons by tossing stale sourdough in olive oil, garlic, and a pinch of salt then toasting them until crunchy.