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Creamy Roasted Garlic Cheddar Cauliflower Soup

A close-up of a creamy bowl of cauliflower soup topped generously with shredded cheddar cheese and fresh green chives.
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Make this comforting soup that combines the smoky depth of roasted cauliflower with sharp cheddar cheese for a velvety, satisfying bowl. This recipe is easy to follow and perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup milk (whole or 2%)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup half-and-half or heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional garnish: extra cheddar, chopped chives, cooked bacon bits

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned.
  2. While the cauliflower roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the chicken broth and bring the mixture to a simmer. Cook for 5 minutes.
  5. Carefully transfer the roasted cauliflower and the broth mixture to a blender or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Return the puréed soup to the pot if you used a standing blender.
  6. Reduce the heat to low. Stir in the milk and half-and-half or cream. Heat gently, but do not boil.
  7. Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until it is fully melted and incorporated, creating a rich texture.
  8. Taste the soup and adjust salt and pepper as needed.
  9. Ladle the soup into bowls and top with your desired garnishes, such as extra cheddar cheese or fresh chives. Serve hot with crusty bread for dipping.

Notes

  • For a low-carb or keto cauliflower soup option, substitute the milk with unsweetened almond milk and omit any flour thickeners if your recipe calls for them.
  • Roasting the cauliflower is key for developing a deeper, almost smoky flavor that makes this soup taste gourmet.
  • If you prefer a Crockpot cauliflower soup method, cook the cauliflower, onion, and broth on low for 6-8 hours before blending and adding the dairy/cheese at the end.

Nutrition

Find it online: https://cookincorner.com/cauliflower-soup-creamy-roasted-cheddar-recipe/