This creamy cauliflower soup uses roasted garlic and sharp cheddar for a deep, savory flavor. It is naturally thickened by blending the vegetables, eliminating the need for heavy cream or flour.
List of ingredients
- 1 large head cauliflower, cut into florets (approximately 4-5 cups) – provides the creamy base.
- 3 tablespoons olive oil, divided Рused for roasting and saut̩ing.
- Freshly ground salt and pepper – to season the vegetables.
- 1 head garlic – roasted whole for a sweet, mellow taste.
- 1 medium yellow onion, diced – adds aromatic depth.
- 4 cups vegetable broth – the liquid base for blending.
- 1/2 teaspoon salt, plus more to taste – to enhance overall flavor.
- Freshly ground black pepper – for a subtle spicy kick.
- 1 heaping cup shredded sharp cheddar cheese – adds richness and saltiness.
- Sliced green onion and extra cheddar – for garnishing.
- Croutons or toasted sourdough bread – for serving and dipping.
step-by-step instructions
- Prepare the oven: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper to prevent sticking.
- Roast the vegetables: Place cauliflower florets on the pan, drizzle with 1-2 tablespoons of olive oil, and season generously with salt and pepper. For the garlic, peel away the papery outer layers but keep the individual clove skins intact. Cut about 1/4 inch off the top of the head to expose the cloves, place it in foil, drizzle with olive oil, and wrap loosely. Roast both the cauliflower and garlic for 30-35 minutes, flipping the cauliflower halfway through, until golden and caramelized.
- Sauté the onion: Heat 1 tablespoon of olive oil in a pot over medium heat. Add the diced onion and sauté for 5-8 minutes until it becomes translucent.
- Blend the soup: Combine the sautéed onion, roasted cauliflower, and broth in a large blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender along with salt and pepper. Blend on high for about 1 minute until completely smooth, then pour the mixture back into the pot over medium heat.
- Finish and simmer: Bring the soup to a light simmer and stir in the shredded cheddar cheese. Let it simmer for another 10-15 minutes, adjusting the salt and pepper to your preference. Serve hot with green onion, extra cheddar, and toasted sourdough or croutons.
Optimal Preparation Techniques
Ensure Even Browning of Cauliflower
Spread the cauliflower florets in a single layer on the baking sheet to avoid steaming. If the pan is overcrowded, the vegetables will release moisture and boil rather than roast, preventing the caramelized flavor. Use a large sheet or roast in two batches if necessary.
Perfecting the Garlic Roast
Wrap the garlic head loosely in foil to allow some heat to circulate while trapping enough moisture to steam the cloves. This process transforms the pungent raw garlic into a buttery, sweet paste. Ensure the foil is not too tight to avoid burning the top of the cloves.
Using a High-Power Blender
To achieve a truly silky texture without cream, use a high-speed blender. If using an immersion blender, process the soup for at least two full minutes to ensure no small chunks of onion or cauliflower remain. This creates the emulsion that makes the soup feel indulgent.
Choosing the Right Cheddar
Opt for a sharp or extra-sharp aged cheddar cheese for the best flavor profile. Aged cheeses have a stronger taste that persists after being blended into the soup. Avoid pre-shredded cheeses, as the anti-caking agents can occasionally lead to a grainy texture.
Ingredient Alternatives and Modifications
Replacing Dairy for Vegan Options
Substitute the cheddar cheese with a high-quality vegan cheddar alternative or a nutritional yeast-based sauce. You can also add a tablespoon of cashew butter during the blending process to replicate the richness of dairy. Ensure the vegan cheese is stirred in over low heat to prevent separation.
Adjusting the Soup Thickness
If you prefer a thicker, more stew-like consistency, reduce the vegetable broth to 3 cups. Alternatively, you can add a small diced potato to the pot while sautéing the onions. The starch from the potato will naturally thicken the liquid during the simmering phase.
Increasing the Creaminess
For a richer mouthfeel, replace 1 cup of the vegetable broth with whole milk or unsweetened almond milk. You can also stir in 1/2 cup of heavy cream or half-and-half at the very end of the cooking process. This adds a layer of velvetiness to the roasted vegetable base.
Adding Extra Vegetable Depth
Sauté diced carrots and celery along with the onion to create a traditional mirepoix base. This adds a subtle sweetness and complexity to the broth. You can also stir in a handful of fresh baby spinach or kale during the final simmer for added nutrients.
Presentation and Pairing Suggestions
The Best Bread Pairings
Serve this soup with toasted sourdough bread rubbed with a raw garlic clove for extra pungency. A crusty baguette or warm focaccia also works well for dipping. For a gluten-free option, toasted seed crackers provide a satisfying crunch.
Flavorful Garnish Ideas
Beyond green onions and cheese, try topping the soup with a drizzle of truffle oil or a swirl of pesto. Toasted pumpkin seeds or sunflower seeds add a nutty contrast to the creamy texture. A pinch of smoked paprika can also add a subtle wood-fired aroma.
Side Dish Recommendations
Pair the soup with a crisp green salad tossed in a lemon vinaigrette to cut through the richness of the cheddar. A side of roasted Brussels sprouts or a grilled vegetable platter complements the earthy tones of the cauliflower. This makes the soup a complete, filling dinner.
Preservation and Reheating Instructions
Refrigeration Guidelines
Allow the soup to cool completely before transferring it to an airtight container. Store it in the coldest part of the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to prevent the soup from absorbing other odors in the fridge.
Freezing the Soup
This soup freezes well for up to 2-3 months. Use freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. To maintain the best texture, avoid freezing the soup if you have added heavy cream, as it may separate upon thawing.
Best Reheating Methods
Thaw frozen soup completely in the refrigerator overnight before reheating. Heat the soup slowly on the stovetop over medium-low heat, stirring frequently to redistribute the cheese. If using a microwave, heat in short intervals and stir in between to avoid hot spots.
Common Cooking Challenges and Solutions
Fixing a Soup That Is Too Thick
If the soup becomes too thick after simmering or reheating, whisk in a small amount of vegetable broth or water. Add the liquid one tablespoon at a time until the desired consistency is reached. Stir gently to avoid breaking the cheese emulsion.
Balancing an Overly Salty Base
If the broth or cheese makes the soup too salty, add a splash of unsweetened cream or a teaspoon of lemon juice. The acidity of the lemon or the fat in the cream helps neutralize the saltiness. In extreme cases, adding a peeled, halved potato during simmering can absorb some excess salt.
Dealing with a Grainy Texture
Graininess usually occurs if the cheese was added to boiling liquid or if the vegetables weren’t blended enough. To fix this, remove the soup from the heat and use an immersion blender for another 30 seconds. When adding cheese, ensure the soup is at a light simmer rather than a rolling boil.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes, you can use frozen florets, but they contain more moisture than fresh ones. Roast them at a slightly higher temperature or for a longer duration to ensure the water evaporates. This ensures the cauliflower browns and caramelizes rather than steaming in the oven.
Is this soup naturally gluten-free?
The soup itself is gluten-free as it uses no flour for thickening. However, you must ensure your vegetable broth is certified gluten-free. Be mindful of the bread served on the side, as sourdough and standard croutons contain gluten.
How do I store leftover roasted garlic?
If you roast more garlic than needed, store the cloves in a small jar covered with olive oil in the fridge. They will stay fresh for about a week. You can also freeze the roasted garlic paste in ice cube trays for future use in pastas or spreads.
Can I use a different cheese?
While sharp cheddar is recommended, Gruyère or Fontina are excellent alternatives for a nuttier flavor. Parmesan can be used, but it is much saltier, so reduce the added salt in the recipe. Avoid using soft cheeses like mozzarella, as they may not integrate as smoothly into the puree.
Print
Roasted Garlic and Cheddar Cauliflower Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten Free
Description
Creamy roasted cauliflower soup packed with flavor from a whole head of roasted garlic. There’s no cream involved in this easy cauliflower soup recipe, just blended cauliflower and savory melted cheddar cheese!
Ingredients
- 1 large head cauliflower, cut into florets (about 4–5 cups)
- 3 tablespoons olive oil, divided
- Freshly ground salt and pepper
- 1 head garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 heaping cup shredded sharp microbial-rennet cheddar cheese
- Sliced green onion for garnish
- Extra microbial-rennet cheddar cheese for garnish
- Croutons or toasted sourdough bread for serving
Instructions
- Preheat: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cook the veggies: Add cauliflower florets to the pan, drizzle with 1-2 tablespoons of olive oil and season generously with salt and pepper; toss to combine. For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed. Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on the pan with the cauliflower. Roast cauliflower and garlic for 30-35 minutes, flipping halfway through, until cauliflower is nice and golden and caramelized.
- Cook the onion: While the cauliflower is cooking, add 1 tablespoon olive oil to a pot and place over medium heat. Once oil is hot, add in diced onion and saute for 5-8 minutes until onion is translucent.
- Blend the soup: In a large blender add the onion, roasted cauliflower, roasted garlic, broth, salt and pepper. Blend until smooth, about 1 minute, then add back to the pot and place over medium heat. Tip for the garlic: allow it to cool enough to touch then simply squeeze out the roasted garlic from the skin.
- Finish it off: Bring soup to a light simmer, then stir in the cheddar cheese. Simmer for 10-15 minutes, taste and adjust seasonings as necessary. Garnish with green onion and extra grated sharp cheddar cheese. Serve with crusty toasted sourdough or your favorite bread of choice.
Notes
For a creamier soup, substitute 1 cup of broth with 1 cup of milk or ½ cup of heavy cream. For a thicker soup, start with 3 cups of broth instead of 4.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 268 kcal
- Sugar: 3.5 g
- Sodium: 1125 mg
- Fat: 20.6 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13.6 g
- Trans Fat: 0 g
- Carbohydrates: 13.2 g
- Fiber: 2.8 g
- Protein: 9.8 g
- Cholesterol: 23 mg