If you dream about creamy, cozy soups that pack in big flavor but don’t weigh you down, this Roasted Garlic Cheddar Cauliflower Soup is going to be a new obsession. Imagine the nutty sweetness of roasted cauliflower mingling with mellow, caramelized garlic and a generous handful of sharp cheddar — all blended into a silky smooth bowl of comfort. It’s easy enough for a weeknight, elegant enough for guests, and so satisfying that you’ll want to make it again and again.

Roasted Garlic Cheddar Cauliflower Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe thrives on simple, everyday ingredients that come together to make something truly special. Each one plays an important role in building the rich, layered flavors, ample creaminess, and lovely golden hue that will have everyone asking for seconds.

Cauliflower: The star of the show, it brings a mild, nutty base and creamy texture when blended.
Garlic bulb: Roasting tames the sharpness and transforms it into sweet, buttery deliciousness.
Olive oil: Helps roast the cauliflower and garlic to golden perfection and adds a fruity undertone.
Yellow onion: Infuses the soup with subtle sweetness and savory body.
Butter: Gives a luxurious mouthfeel and deepens the flavor base as the veggies sauté.
Vegetable broth: Lends savory depth and keeps the soup vegetarian-friendly.
Whole milk: Makes the soup creamy and smooth without feeling heavy; swap for cream for extra richness.
Sharp cheddar cheese: Melts into the soup for a bold, tangy finish and amazing meltiness.
Salt: Wakes up all the flavors and balances the sweetness of the veggies.
Black pepper: Adds a gentle warmth and peppery bite.
Smoked paprika: Offers mild smokiness and a touch of color — don’t skip it!
Chopped chives or parsley (optional): A sprinkle on top for freshness and color, totally worth it for a pretty bowl.

How to Make Roasted Garlic Cheddar Cauliflower Soup

Step 1: Roast the Cauliflower and Garlic

Preheat your oven to 400°F (200°C). Spread your cauliflower florets out on a baking sheet and give them a generous drizzle of olive oil, tossing to coat. For the garlic, slice off the very top of the bulb just enough to expose the cloves, drizzle with the rest of the olive oil, and then wrap it up snugly in foil. Add it to the baking sheet with the cauliflower. Roast for about 30 to 35 minutes, until the cauliflower is beautifully tender and golden at the edges, and the garlic is soft, completely mellow, and sweet.

Step 2: Sauté the Onion

While that wonderful roasting is happening, set a large pot over medium heat, melt the butter, and add the diced onion. Cook for around 5 minutes until the onion turns fragrant and translucent. This step builds a sweet, savory flavor base for your Roasted Garlic Cheddar Cauliflower Soup.

Step 3: Add Roasted Veggies & Broth

Once everything is roasted, squeeze the soft, caramelized garlic right out of the bulb (this is the best part!) and add it to your pot along with the roasted cauliflower. Pour in the vegetable broth, give it a good stir, and bring to a gentle simmer. Let it bubble happily for about 10 minutes to marry all those wonderful flavors.

Step 4: Puree the Soup

Now, it’s time for creaminess! Use an immersion blender directly in the pot to blend everything until ultra smooth and velvety. If you don’t have an immersion blender, a regular blender works just fine — just blend in batches and return the soup to the pot.

Step 5: Add the Creamy Goodness

Stir in the whole milk, freshly shredded sharp cheddar, salt, black pepper, and smoked paprika. Keep the heat low and let everything melt together into a creamy, cheesy dream. Taste and adjust seasoning to your liking, then get ready to dive in!

How to Serve Roasted Garlic Cheddar Cauliflower Soup

Garnishes

Top each bowl of Roasted Garlic Cheddar Cauliflower Soup with a scatter of chopped chives or parsley for bright color and a hint of fresh flavor. If you’re feeling extra, a few extra cheddar shreds or a swirl of cream look stunning and make each serving feel special.

Side Dishes

No bowl of cozy soup is complete without something to dip. Serve with thick slices of crusty sourdough, a warm baguette, or even crunchy, oven-toasted croutons. For a lighter touch, try a crisp green salad with a tangy vinaigrette to balance the richness of the soup.

Creative Ways to Present

Elevate your Roasted Garlic Cheddar Cauliflower Soup by ladling it into mugs for a playful appetizer or pouring it into shot glasses for a party-worthy amuse bouche. You can also top it with roasted cauliflower florets, a drizzle of chili oil, or spiced seeds for extra flair and crunch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra soup (lucky you!), let it cool to room temperature before transferring to an airtight container. It will keep well in the fridge for up to 4 days, making it perfect for meal prep or next-day lunches.

Freezing

Roasted Garlic Cheddar Cauliflower Soup freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. It will keep in the freezer for up to 2 months. Thaw in the fridge overnight before reheating for best results.

Reheating

To reheat, pour soup into a saucepan and warm gently over medium-low heat, stirring often to maintain its creamy texture. For single portions, the microwave works just fine — heat in 1-minute intervals, stirring in between until hot throughout.

FAQs

Can I make Roasted Garlic Cheddar Cauliflower Soup vegan?

Absolutely! Swap out the butter for olive oil, use your favorite non-dairy milk, and go with a vegan cheddar-style cheese to keep all that creamy, cheesy magic without the dairy.

What’s the best way to get the soup super smooth?

An immersion blender is the easiest tool for a velvety finish, but you can also transfer the soup (in batches) to a high-speed blender and blend until you reach the consistency you love.

Can I double the recipe for a larger group?

Yes! Simply double all the ingredients and use a large enough pot; this soup is always a hit at gatherings and stores well for leftovers.

Will the soup taste very garlicky?

Since the garlic is roasted, it becomes mellow, sweet, and buttery — not sharp or overpowering. If you’re a big garlic fan, feel free to roast an extra bulb and add a few more cloves for extra depth.

What can I do if my soup is too thick or too thin?

If your Roasted Garlic Cheddar Cauliflower Soup comes out thicker than you like, simply add extra vegetable broth or a splash of milk to reach your ideal texture. If it’s too thin, simmer uncovered a bit longer to let it reduce and thicken up.

Final Thoughts

This Roasted Garlic Cheddar Cauliflower Soup is more than just a clever way to eat your veggies — it’s soul-warming, irresistibly creamy, and full of savoriness in every spoonful. Whether you’re craving comfort or showing off for guests, you’ll be glad you tried this simple, flavorful recipe. Dig in and let it become your new go-to soup night favorite!

Roasted Garlic Cheddar Cauliflower Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

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

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Description

This Roasted Garlic Cheddar Cauliflower Soup is a creamy and flavorful dish perfect for a comforting meal. Roasting cauliflower and garlic brings out their natural sweetness, while the addition of sharp cheddar cheese adds a rich and savory depth to the soup.

Ingredients

Scale

Cauliflower Soup:

1 large head cauliflower (cut into florets)
1 whole garlic bulb
2 tablespoons olive oil

Soup Base:

1 medium 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 parsley for garnish (optional)

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C). Place cauliflower florets on a baking sheet and drizzle with 1 tablespoon olive oil. Slice the top off the garlic bulb to expose the cloves, drizzle with remaining olive oil, wrap in foil, and place on the baking sheet. Roast for 30–35 minutes until cauliflower is tender and lightly browned and garlic is soft.
Prepare the Soup: In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes. Squeeze roasted garlic cloves out of the bulb and add to the pot along with roasted cauliflower. Pour in vegetable broth and bring to a simmer. Cook for 10 minutes, then use an immersion blender to puree the soup until smooth. Stir in milk, cheddar cheese, salt, pepper, and smoked paprika.
Serve: Cook over low heat until cheese is melted and soup is creamy. Serve hot, garnished with chives or parsley if desired.