Description
This Roasted Garlic Cheddar Cauliflower Soup is a creamy, comforting bowl of goodness featuring tender roasted cauliflower and sweet roasted garlic, blended smoothly with sharp cheddar cheese and savory vegetables. Perfect for chilly days, this rich American soup combines roasting and stovetop cooking for deep flavors and a velvety texture.
Ingredients
Scale
Vegetables
- 1 large head of cauliflower (cut into florets)
- 1 head of garlic
- 1 small yellow onion (diced)
- 2 celery stalks (chopped)
Liquids & Dairy
- 4 cups low-sodium vegetable or chicken broth
- 1 cup whole milk or half-and-half
- 1 1/2 cups sharp cheddar cheese (shredded)
Oils & Seasonings
- 2 tablespoons olive oil
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Garnish (Optional)
- Chopped chives or green onions
Instructions
- Roast the cauliflower and garlic: Preheat your oven to 400°F. Arrange the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Cut the top off the garlic head to expose the cloves, drizzle with a little olive oil, then wrap it in foil and place it on the baking sheet. Roast both for 30 to 35 minutes, until the cauliflower is tender and golden and the garlic is soft and aromatic.
- Sauté the aromatics: While the roasting finishes, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and chopped celery, and sauté for 5 to 6 minutes until softened and fragrant, building a flavorful base for the soup.
- Add roasted vegetables and broth: Carefully squeeze the softened roasted garlic cloves out of their skins into the pot. Add the roasted cauliflower florets as well. Pour in the broth, bring it to a boil, then reduce the heat and let it simmer gently for 10 to 15 minutes to meld the flavors together.
- Puree the soup: Using an immersion blender directly in the pot or transferring in batches to a blender, puree the soup until smooth and creamy. This step ensures a velvety texture that’s perfect for the roasted garlic and cauliflower flavors to shine.
- Finish with milk and cheddar: Stir in the whole milk or half-and-half and shredded sharp cheddar cheese. Keep stirring over low heat until the cheese melts completely and the soup becomes rich and creamy. Add the smoked paprika and season with salt and black pepper to taste for a subtle smoky depth.
- Serve and garnish: Ladle the warm soup into bowls and garnish with chopped chives or green onions if desired, adding a fresh pop of color and mild onion flavor. Enjoy immediately for the best flavor and texture.
Notes
- For extra flavor depth, add a splash of white wine when sautéing the onions.
- If you prefer a thinner soup, simply stir in additional broth or milk until your desired consistency is reached.
- This soup reheats beautifully on the stovetop and freezes well for up to 2 months, making it a convenient make-ahead meal option.
