If you’re looking for a soul-warming bowl that combines the cozy flavor of roasted garlic with creamy cheddar and tender cauliflower, look no further than Cheddar Cauliflower and Roasted Garlic Soup. This irresistible vegetarian soup is everything comfort food should be—velvety, deeply flavorful, cheesy, and surprisingly simple to whip up. Whether it’s a snowy night or just a busy weeknight craving, this is the kind of dish that soothes and satisfies with every spoonful.

Cheddar Cauliflower and Roasted Garlic Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cheddar Cauliflower and Roasted Garlic Soup is in its simplicity: a handful of fresh, wholesome ingredients, each bringing their own character to the finished bowl. Pick quality produce, because every element from the cauliflower to the cheddar really shines.

Cauliflower florets: The star of the show, cauliflower gives the soup its lovely body and mild natural sweetness.
Whole garlic bulb: Roasting garlic turns it mellow, sweet, and irresistibly fragrant—don’t skip this step!
Olive oil: Used for roasting, olive oil helps caramelize the vegetables and adds a note of richness.
Yellow onion: Sautéed onion creates a savory foundation and brings a subtle depth of flavor to every bite.
Butter: Gives the soup a silky base and enhances its comforting taste.
Vegetable broth: The flavorful liquid that ties all the ingredients together—pick a good quality broth for best results.
Whole milk: Adds creamy texture to the soup without making it too heavy.
Sharp cheddar cheese: Melds with the soup to make it rich, cheesy, and extra satisfying.
Salt: Essential for rounding out all the flavors.
Black pepper: Gives gentle warmth and dimension to the soup.
Smoked paprika: Brings a subtle smoky note that highlights the roasted veggies beautifully.
Chopped chives or green onions (optional): For a pop of color and fresh finish on top—highly recommended!

How to Make Cheddar Cauliflower and Roasted Garlic Soup

Step 1: Roast the Cauliflower and Garlic

Preheat your oven to 400°F (200°C). Spread those bright white cauliflower florets onto a baking sheet and drizzle with a tablespoon of olive oil, tossing to coat. Next, slice the top off an entire garlic bulb to reveal the cloves, drizzle it generously with the rest of the olive oil, wrap it in foil, and pop it onto the baking sheet. Roast everything for 30 to 35 minutes until the cauliflower is caramelized and tender and the garlic turns soft and golden—this is where huge flavor is born!

Step 2: Sauté the Onion

While your veggies are roasting, melt butter in a large soup pot over medium heat. Add the chopped onion and cook, stirring frequently, for about five minutes or until the onion becomes wonderfully translucent and incredibly aromatic. This step builds the deep, savory base every good Cheddar Cauliflower and Roasted Garlic Soup needs.

Step 3: Add the Roasted Vegetables

Once the cauliflower and garlic are beautifully roasted, add the cauliflower to the pot with the onions. Carefully squeeze the softened roasted garlic cloves from the bulb—these will slide right out! Stir them into the pot, mixing everything together so the flavors start to mingle.

Step 4: Simmer with Broth

Pour in the vegetable broth, making sure all the goodies are just covered. Crank the heat a bit and bring the pot to a gentle simmer. Let it bubble away for about ten minutes—this will pull all those amazing flavors together and further soften the vegetables for blending.

Step 5: Blend Until Creamy

Time to get that signature velvety smoothness! Use an immersion blender right in the pot, or carefully pour the soup into a blender in batches. Blitz until completely smooth and luxurious—think silk in a bowl. If you prefer a little texture, you can blend just a portion and leave some chunky bits in; you’re the boss here.

Step 6: Stir in Milk, Cheese, and Seasonings

Return the soup (if needed) to the pot; lower the heat. Pour in the whole milk, then sprinkle in the sharp cheddar cheese while stirring constantly. Add salt, black pepper, and that vibrant smoked paprika. Stay on low heat and keep stirring until the cheese completely melts, transforming the soup into pure creamy bliss.

Step 7: Serve and Enjoy

Ladle the Cheddar Cauliflower and Roasted Garlic Soup into cozy bowls. Top with a scattering of chopped chives or green onions if you want a fresh, colorful flourish. Serve it steaming hot and dive in!

How to Serve Cheddar Cauliflower and Roasted Garlic Soup

Garnishes

For a little extra oomph, top each bowl with a pile of thinly sliced chives or green onions. For an extra treat, add a swirl of good olive oil, a sprinkle of cracked pepper, or even a handful of crispy onions or bacon bits if you want to go wild. These little touches add freshness, color, and crunch to every spoonful.

Side Dishes

This soup plays beautifully with almost any carb-y side. Try a big hunk of crusty sourdough, a toasted baguette, or even a classic grilled cheese sandwich. If you’d like a lighter pairing, go for a simple green salad with a sharp vinaigrette to balance all the cheesy richness in your Cheddar Cauliflower and Roasted Garlic Soup.

Creative Ways to Present

For a dinner party-worthy touch, serve the soup in small mugs or shooters as a starter. Or, for family-style coziness, bring the pot right to the table with a tray of fun toppings—herbs, croutons, shredded cheese—so everyone can customize their bowls. Cheddar Cauliflower and Roasted Garlic Soup is a star whether it’s an elegant appetizer or weeknight centerpiece.

Make Ahead and Storage

Storing Leftovers

If you’ve made extra Cheddar Cauliflower and Roasted Garlic Soup (lucky you), allow it to cool to room temperature, then transfer to an airtight container. Stored in the fridge, it will keep beautifully for up to four days, making lunch or dinner a breeze.

Freezing

For longer-term storage, this soup freezes well! Portion it into freezer-safe containers, leaving an inch of headspace to allow for expansion. It’ll stay fresh for up to three months. Just be sure to thaw it in the fridge overnight for best results, since dairy-based soups can sometimes separate if exposed to sudden temperature changes.

Reheating

To reheat, gently warm the soup over low heat on the stovetop, stirring often to help it regain its creamy texture. If it’s thicker than you remember, just add a splash of milk or broth to loosen things up. For single servings, the microwave works fine—heat in short bursts and stir frequently to avoid scorching.

FAQs

Can I make this soup vegan?

Absolutely! Simply swap the butter for vegan butter, use unsweetened dairy-free milk (like oat or almond), and substitute your favorite plant-based cheddar. The Cheddar Cauliflower and Roasted Garlic Soup will still be full of flavor and super creamy.

Can I use frozen cauliflower?

Yes, frozen cauliflower works in a pinch. While fresh florets caramelize better during roasting, frozen is a great time-saver. Toss them straight onto the baking sheet and roast a few extra minutes—you’ll still get that lovely roasted sweetness.

What’s the best way to blend the soup?

An immersion blender is the most convenient and minimizes cleanup. If you only have a countertop blender, just work in batches and vent the top gently to release steam. Either option will yield a perfectly smooth Cheddar Cauliflower and Roasted Garlic Soup.

How can I make the soup thicker or thinner?

For a thicker soup, use less broth or add a touch more cheese. For a thinner consistency, stir in extra broth or milk until you reach your desired texture. Feel free to tweak it to your liking!

Is there a way to add protein?

Certainly! Try stirring in some white beans or adding cooked and shredded chicken at the end for a protein boost. Either addition plays nicely with the flavors already in Cheddar Cauliflower and Roasted Garlic Soup.

Final Thoughts

I sincerely hope you’ll give Cheddar Cauliflower and Roasted Garlic Soup a try—it’s been a go-to comfort meal in my kitchen for years, and I have a feeling it’s about to become one in yours too. Every creamy, cheesy spoonful is a true treat! Don’t be surprised if it finds a spot in your regular rotation—enjoy!

Cheddar Cauliflower and Roasted Garlic Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

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

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Description

Indulge in the comforting flavors of a creamy Cheddar Cauliflower and Roasted Garlic Soup. This velvety soup combines the nutty taste of roasted cauliflower with the mellow sweetness of garlic, all brought together with sharp cheddar cheese for a satisfying bowl of goodness.

Ingredients

Scale

Cauliflower:

1 large head cauliflower (cut into florets)

Roasted Garlic:

1 whole garlic bulb
2 tablespoons olive oil

Soup Base:

1 small yellow onion (diced)
2 tablespoons butter
3 cups vegetable broth
1 cup whole milk
1 cup sharp cheddar cheese (shredded)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
Chopped chives or green onions for garnish (optional)

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Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Spread cauliflower florets and garlic on a baking sheet, drizzle with olive oil, and roast for 30–35 minutes.
Sauté Onion: In a pot, sauté diced onion in butter until translucent.
Blend: Add roasted cauliflower and garlic to the pot, pour in broth, simmer, then blend until smooth.
Add Remaining Ingredients: Stir in milk, cheddar, salt, pepper, and paprika. Cook until cheese is melted and soup is creamy.
Serve: Garnish with chives or green onions and serve hot.