Creamy Cauliflower Cheddar Soup

This velvety cheddar cauliflower soup with roasted garlic transforms humble ingredients into something extraordinarily comforting. The combination of sweet roasted cauliflower and nutty garlic creates a rich base that perfectly complements the sharp cheddar, resulting in a soup that feels indulgent yet nourishing.

I discovered this recipe during a particularly cold January when I craved something warming but didn’t want heavy cream soups. My family now requests this "cheesy cloud soup" at least twice a month, and watching dinner guests try to guess the ingredients always brings me joy.

Ingredients

• Cauliflower: One medium head. Choose one with tight florets and no brown spots for the sweetest flavor
• Garlic: One whole bulb. Look for firm bulbs with papery skin intact for maximum roasted flavor
• Yellow onion: One medium. Provides the aromatic foundation for the soup
• Olive oil: Three tablespoons. Use extra virgin for best flavor
• Vegetable broth: Four cups. Homemade provides more depth but quality store bought works well
• Milk or cream: One cup. Whole milk provides richness without excessive heaviness
• Sharp cheddar cheese: Two cups grated. Aged varieties melt beautifully and provide more complex flavor
• Salt and pepper: To taste. Diamond Crystal kosher salt works best for seasoning throughout cooking
• Fresh herbs: Optional. Chives or thyme add a beautiful finishing touch

Step-by-Step Instructions

Roast the Garlic:

Cut the top off a whole garlic bulb to expose cloves and drizzle with olive oil. Wrap in foil and roast at 400°F for 35 minutes until cloves are golden and buttery soft. The kitchen will fill with an intoxicating aroma that signals the development of sweet complex flavors.

Prepare the Cauliflower:

Break cauliflower into florets of similar size for even cooking. Toss with two tablespoons olive oil salt and pepper then spread on a baking sheet. Roast alongside the garlic for 25 minutes until edges begin to caramelize which concentrates the natural sweetness.

Sauté the Aromatics:

In a large Dutch oven or soup pot heat remaining tablespoon of olive oil over medium heat. Add diced onion and cook for 8 minutes until translucent and beginning to turn golden. This creates the flavor foundation for the entire soup.

Build the Soup Base:

Add roasted cauliflower and squeeze roasted garlic cloves into the pot with onions. Pour in vegetable broth and bring to a gentle simmer for 10 minutes allowing flavors to meld together completely.

Blend to Perfection:

Remove from heat and carefully transfer to a blender in batches or use an immersion blender directly in the pot. Purée until velvety smooth with no remaining cauliflower pieces for the most luxurious texture.

Add Richness:

Return soup to medium low heat if using a standalone blender. Gradually stir in milk or cream followed by grated cheddar cheese. Stir constantly until cheese completely melts and integrates into the soup.

Final Seasoning:

Taste and adjust seasoning with salt and freshly ground black pepper. The amount needed will depend on the saltiness of your broth and cheese but be generous with black pepper for counterbalance.

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The roasted garlic is truly the secret weapon in this recipe. I once accidentally doubled the amount and discovered it created an incredible depth that made everyone ask for my secret ingredient. Now I always roast extra garlic bulbs to have on hand for spreading on bread alongside the soup.

Make It Your Own

This cheddar cauliflower soup welcomes customization. For those who enjoy spice, adding a pinch of cayenne or smoked paprika transforms the flavor profile entirely. For a heartier version, crispy bacon crumbles or sautéed mushrooms make wonderful additions. The soup also works wonderfully as a base for leftover roasted vegetables or shredded chicken when you need to clean out the refrigerator.

Storage and Reheating

This soup actually improves with time as flavors continue to develop. Store in airtight containers in the refrigerator for up to four days. When reheating, do so gently over medium low heat, stirring occasionally to prevent scorching. If the soup becomes too thick after refrigeration, thin with a small amount of broth or milk until reaching desired consistency. The texture will remain velvety as long as you avoid boiling during reheating.

Perfect Pairings

The creamy richness of this soup calls for contrasting accompaniments. A crisp green salad with vinaigrette dressing provides brightness against the richness. Crusty sourdough bread or homemade croutons add textural contrast that makes each spoonful more interesting. For entertaining, serve in small cups as an elegant starter before a lighter main course or alongside grilled cheese sandwiches cut into fingers for dipping.

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Recipe FAQs

→ Can I make this soup ahead of time?

Yes! This soup stores excellently in the refrigerator for up to 4 days. Reheat gently on the stovetop, stirring occasionally to prevent scorching. You may need to add a splash of broth or milk if it's thickened during storage.

→ How do I roast garlic for the soup?

Cut the top off a whole garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for about 30-40 minutes until soft and golden. Once cooled, squeeze the softened cloves out of their skins.

→ What's the best cheese to use?

Sharp cheddar provides the best flavor punch, but you can experiment with combinations like Gruyère for nuttiness or smoked cheddar for depth. Avoid pre-shredded cheeses as they contain anti-caking agents that can affect the soup's texture.

→ How can I make this soup thicker or thinner?

For a thicker soup, use less broth initially or add a potato when cooking the cauliflower. For a thinner consistency, simply add more vegetable broth until you reach your desired texture after blending.

→ What can I serve with this soup?

This soup pairs beautifully with crusty bread, garlic toast, or a fresh green salad. For a heartier meal, add croutons, crispy bacon bits, or roasted chickpeas as toppings.

→ Is there a dairy-free version?

Absolutely! Substitute the milk/cream with coconut milk or cashew cream, and use your favorite plant-based cheddar alternative. Nutritional yeast can also add a cheesy flavor without dairy.