Warm, creamy, and bursting with rich flavor, Cheddar Cauliflower and Roasted Garlic Soup is pure comfort in a bowl. This velvety soup combines the nutty sweetness of oven-roasted cauliflower and mellow, caramelized garlic with the tangy sharpness of aged cheddar for a deeply satisfying meal you’ll want to make again and again. It’s all about transforming everyday ingredients into something spectacular—perfect for cozy nights, impressive lunches, or anytime you crave something soul-warming and hearty.

Cheddar Cauliflower and Roasted Garlic Soup Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised by how few ingredients are needed for Cheddar Cauliflower and Roasted Garlic Soup—but each one brings its own unique magic. From the aromatic depth of slow-roasted garlic to the luscious melt of sharp cheddar, every component counts for flavor, body, and that irresistible golden color.

Cauliflower: Roasting transforms this humble veggie into a sweet, toasty powerhouse; don’t skip this step!
Garlic bulb: Roasting the whole bulb mellows and sweetens the garlic, making it luscious and spreadable.
Olive oil: Adds richness and helps the cauliflower roast up crisp and golden.
Yellow onion: Sautéing develops a subtle sweetness, forming a savory foundation for the soup.
Vegetable broth: Creates a flavorful, vegetarian-friendly base that lets the main ingredients shine.
Milk (or half-and-half): Brings the creaminess—feel free to swap with heavy cream for extra luxe results.
Sharp cheddar cheese: Melts into the pot, adding punchy flavor and that gorgeous orange hue.
Smoked paprika: Just a dash brings gentle warmth and a hint of smokiness to round it all out.
Salt and black pepper: Essential seasoning to make every flavor pop.
Chopped chives or green onions (optional): A fresh, bright finishing touch for garnish.

How to Make Cheddar Cauliflower and Roasted Garlic Soup

Step 1: Roast the Cauliflower and Garlic

Start by preheating your oven to 400°F (200°C). Slice just the top off your garlic bulb to expose the cloves—think of it as opening a fragrant gift. Drizzle the bulb with olive oil and wrap it snugly in foil. Place it on a baking sheet along with your cauliflower florets, which should be tossed in more olive oil, salt, and pepper. Roast everything for 25 to 30 minutes. The cauliflower will turn golden and develop irresistible caramelized edges, while the garlic softens and mellows.

Step 2: Sauté the Onion

While the cauliflower and garlic are working their magic in the oven, set a large pot on the stove over medium heat. Add a drizzle of olive oil and sauté your diced yellow onion until it’s soft and just starting to turn translucent, about 5 minutes. This step adds a subtle, savory sweetness at the heart of the Cheddar Cauliflower and Roasted Garlic Soup.

Step 3: Add Roasted Vegetables and Broth

Once your cauliflower and garlic have finished roasting, carefully squeeze the roasted garlic cloves out of their skins (it’s messy but oh so worth it!) and add them, along with all those caramelized cauliflower florets, to the pot with the onions. Pour in the vegetable broth and bring everything to a gentle simmer. Allow it to cook together for about 10 minutes so the flavors can mingle beautifully.

Step 4: Blend Until Silky Smooth

Time to transform the mixture into soup! If you have an immersion blender, use it directly in the pot to blitz everything until completely smooth and creamy. Alternatively, let the mixture cool a little and blend it in batches in your countertop blender. This step gives Cheddar Cauliflower and Roasted Garlic Soup its signature velvety texture.

Step 5: Stir in Milk and Cheese

Reduce the heat to low and stir in the milk (or half-and-half, or even cream for extra indulgence) and the shredded sharp cheddar cheese. Let everything gently heat just until the cheese has melted and incorporated into the soup; avoid boiling to keep it smooth and silky. Add the smoked paprika for a pop of color and that irresistible whisper of smoky flavor. Taste and adjust the salt and pepper to suit your palate.

Step 6: Serve and Garnish

Ladle your hot, creamy soup into bowls and, if desired, sprinkle the tops with freshly chopped chives or green onions. Every spoonful is a hug in a bowl—a wonderful finish to this homemade comfort favorite.

How to Serve Cheddar Cauliflower and Roasted Garlic Soup

Garnishes

For a soup this creamy and inviting, a final flourish is the cherry on top. Garnish each bowl with a scatter of fresh chives or green onions for color and bite. If you love a little extra richness, try an extra spoonful of shredded cheddar or a swirl of olive oil. For some crunch, homemade croutons or crispy fried onions are absolutely delightful.

Side Dishes

Pair your Cheddar Cauliflower and Roasted Garlic Soup with crusty bread, warm sourdough, or classic garlic toast—you’ll want something to help scoop up every last bit! A simple green salad with tangy vinaigrette balances out the soup’s creamy richness beautifully. Or go cozy with a side of roasted veggies or even a grilled cheese sandwich for the ultimate comfort meal.

Creative Ways to Present

Get playful with presentation! Serve soup in small mugs or teacups for an appetizer course, or pour into bread bowls for a showstopping main. For gatherings, top with microgreens, edible flowers, or even crispy prosciutto. You can also offer a “DIY garnish bar” so everyone can personalize their own bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Cheddar Cauliflower and Roasted Garlic Soup keeps beautifully in the fridge. Transfer to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day.

Freezing

To freeze, simply ladle cooled soup (before adding cheese) into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight, then gently reheat and stir in fresh shredded cheddar until smooth.

Reheating

Warm the soup over medium-low heat on the stovetop, stirring often to prevent scorching or separation. If you’ve frozen the soup before adding cheese, now’s the time to melt it in for that signature creamy finish. Add a splash of broth or milk if the soup thickens up too much as it sits.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works in a pinch! Thaw and pat it dry before roasting to prevent excess moisture, which helps achieve that lovely caramelization and depth of flavor.

Is there a dairy-free way to make Cheddar Cauliflower and Roasted Garlic Soup?

Absolutely! Substitute the milk with your favorite unsweetened plant-based milk and opt for a dairy-free cheddar-style cheese. The soup will still be velvety and flavorful, perfect for anyone avoiding dairy.

How spicy is this soup?

The base version is mild and kid-friendly. If you’d like a touch of heat, add a pinch of cayenne pepper or a few drops of hot sauce before serving. Smoked paprika brings smoky warmth rather than heat, so feel free to jazz it up to your liking.

How can I make the soup even creamier?

For next-level creaminess, replace the milk with half-and-half or heavy cream. Blending longer also creates an ultra-smooth, luxurious texture that feels almost decadent.

Can I make Cheddar Cauliflower and Roasted Garlic Soup ahead of time for a party?

Definitely! This soup is a brilliant make-ahead option. Prepare it up to 2 days in advance, refrigerate, then gently reheat before serving. For best results, add the cheese just before serving to keep the texture perfectly smooth.

Final Thoughts

There’s something so special about a pot of homemade Cheddar Cauliflower and Roasted Garlic Soup bubbling away on the stove—it’s an invitation to slow down, savor, and nourish yourself and your loved ones. Give this recipe a try, and let each spoonful remind you just how wonderful simple, comforting food can be!

Cheddar Cauliflower and Roasted Garlic Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

Author: Emma
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in a creamy, comforting bowl of Cheddar Cauliflower and Roasted Garlic Soup. This velvety soup is a perfect blend of roasted cauliflower, sweet roasted garlic, sharp cheddar cheese, and a hint of smoked paprika. It’s a hearty and flavorful dish that will warm you up from the inside out.

Ingredients

Scale

Main Ingredients:

1 large head cauliflower, cut into florets
1 whole garlic bulb
2 tablespoons olive oil, divided
1 medium yellow onion, diced

Additional Ingredients:

3 cups vegetable broth
1 cup milk (or half-and-half)
1 cup shredded sharp cheddar cheese
1/4 teaspoon smoked paprika
Salt and black pepper, to taste
Chopped chives or green onions, for garnish (optional)

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Instructions

Preheat the Oven: Preheat oven to 400°F (200°C).
Roast Garlic and Cauliflower: Drizzle garlic with olive oil, wrap in foil. Toss cauliflower with olive oil, salt, and pepper. Roast for 25–30 minutes.
Sauté Onion: Sauté diced onion until soft.
Puree Soup: Squeeze roasted garlic into the pot with cauliflower. Add vegetable broth and simmer. Puree the soup until smooth.
Add Cheese and Milk: Stir in milk and cheddar cheese until melted. Season with smoked paprika, salt, and pepper.
Serve: Ladle into bowls, garnish with chives or green onions. Serve warm.