If you’re looking for a soup that feels like wrapping yourself in a big cozy blanket on a chilly evening, this is the one. It’s velvety, rich with roasted garlic flavor, and so comforting you’ll want to scoop up every last bit with a hunk of crusty bread.
What I love most about this recipe is how it leans entirely on veggies and cheese for that thick, creamy texture. No cream, no flour—just good, honest ingredients. It’s the kind of thing I make on a lazy Sunday, letting the garlic and cauliflower roast away while I get the rest of dinner going or just sip a cup of tea.
Serve it with toasted sourdough or homemade croutons, and you’ve got yourself a meal that’ll make everyone happy.
Roasted Cauliflower Soup Lightened Up to Perfection
This soup is proof that you don’t need heavy cream to make something feel indulgent. Roasting the cauliflower with a whole head of garlic brings out this deep, mellow sweetness that blends beautifully.
I used to make a similar soup loaded with cream and flour, but honestly, I don’t miss them one bit here. Blending the roasted veggies gives the same silky texture, and the sharp cheddar ties everything together.
It’s one of those dinners where no one asks, “Is this healthy?”—they’re too busy going back for seconds.
Ingredients in This Roasted Cauliflower Soup
Here’s what you’ll need to pull it together. Nothing fancy—just pantry staples and fridge basics:
- Cauliflower: One big head, cut into florets. Roasting transforms it from mild to beautifully nutty.
- Garlic: Yes, a whole head! Don’t be shy. Roasted garlic is much milder and sweeter than raw, and it gives the soup a rich, deep base.
- Onion: For that subtle savory backbone.
- Olive oil: Helps everything roast up golden and lovely.
- Broth: I usually use vegetable broth to keep it meat-free, but I’ve swapped in chicken broth when that’s all I had. Both work great.
- Sharp cheddar cheese: Go for a good, bold cheddar—it’s the star here, so quality matters.
- Salt and pepper: The classics. Don’t forget to taste and adjust as you go.
Topping ideas: I like green onion, extra shredded cheddar, croutons, or toasted sourdough. Fresh herbs like parsley, chives, or thyme make it look (and taste) a bit fancy if you’re serving guests.
Customize Your Cauliflower Soup
This recipe is really forgiving, so I often tweak it based on what I have or what mood I’m in.
- Add more veggies: I’ll sometimes sauté carrots and celery with the onion for extra sweetness and depth. Or toss in spinach or kale near the end for some greens.
- Extra savory: If I’m cooking for meat-eaters, I’ll crisp up some bacon and sprinkle it on top. It’s ridiculously good.
- Heat lovers: A few shakes of hot sauce or a sprinkle of red pepper flakes take this from comforting to wake-you-up good.
- Make it vegan: Just use a dairy-free shredded cheddar. I’ve done this for vegan friends, and it still tastes creamy and satisfying.
Cooking at home means you can make it yours. Don’t overthink it—just use what you love.
Looking for a Richer or Thicker Soup?
I’ll be honest—I sometimes want my soups extra thick or creamy, depending on the mood.
- For richer soup: Swap a cup of broth for milk, or stir in a little half-and-half or cream. It adds this luxurious mouthfeel that’s hard to resist on cold nights.
- For thicker soup: Use just 3 cups of broth instead of 4. I like it this way if I plan to dip a lot of bread.
It’s one of those flexible recipes that plays nice with whatever you have in the fridge.
How to Roast a Whole Head of Garlic
Roasting garlic is one of my favorite kitchen smells. It’s one of those steps that sounds like a hassle but is so simple and absolutely worth it.
Here’s how I do it:
- Peel off the papery outer layers but leave the skins on the individual cloves.
- Slice about 1/4 inch off the top so you can see the cloves.
- Drizzle with olive oil (don’t skimp here), then wrap it loosely in foil.
- Roast it right alongside the cauliflower until it’s soft and caramelized.
When it’s done, it’s so mellow you can practically eat it with a spoon. I’ll often roast two heads if I have time—one for the soup and one to smear on bread while I’m cooking.
Creamy Roasted Cauliflower Soup in 5 Steps
This whole recipe comes together with minimal fuss. Here’s how I make it on a weeknight:
- Roast the veggies: Spread cauliflower florets on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and add your foil-wrapped garlic head. Roast at 400°F until everything’s tender and golden.
- Cook the onion: While that roasts, I sauté diced onion in olive oil in my soup pot. This part always makes the kitchen smell inviting.
- Blend it up: Add the cooked onion, roasted cauliflower, and squeeze the roasted garlic into a blender. Pour in the broth, season again, and blend until it’s smooth and creamy. Or use an immersion blender right in the pot if you prefer fewer dishes.
- Simmer with cheese: Return the blended soup to the pot over medium heat. Stir in shredded cheddar until it melts and the soup is thick and velvety.
- Serve: Ladle it into bowls, top with green onion, more cheddar if you like, and serve with croutons or crusty bread.
Every time I make this, I’m reminded how easy homemade soup can be. It’s the sort of thing you want to eat curled up on the couch with a big blanket.
Cauliflower Cheddar Soup
If there's one thing that makes me feel like I'm wrapped in a cozy blanket on a chilly evening, it's a bowl of velvety cauliflower soup—especially when it's infused with the rich warmth of roasted garlic and melty sharp cheddar.
Ingredients
- 1 large head of cauliflower, cut into florets (about 4–5 cups)
- 3 tablespoons olive oil, divided
- Sea salt & freshly ground black pepper, to taste
- 1 whole head of garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or chicken broth if you're not keeping it vegetarian)
- ½ teaspoon salt, plus more to taste
- 1 heaping cup shredded sharp cheddar cheese
To garnish:
- Sliced green onions
- Extra cheddar cheese
- Croutons or toasted sourdough, for serving
Instructions
- Roast the vegetablesStart by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Arrange the cauliflower florets on the sheet, drizzle with 1–2 tablespoons of olive oil, and season generously with salt and pepper. Toss everything to coat.
- For the garlic, peel off the loose outer layers but leave the individual cloves in their skins. Slice about ¼ inch off the top of the garlic head to expose the cloves. Drizzle with a bit of olive oil, wrap it in foil, and place it on the tray alongside the cauliflower. Roast for 30–35 minutes, flipping the cauliflower halfway through, until everything is golden and tender.
- Sauté the onionWhile the roasting magic happens, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5–8 minutes, stirring occasionally, until it's soft and translucent.
- Blend it upOnce the roasted veggies are done, let the garlic cool just enough to handle. Then, squeeze out the soft, caramelized cloves into a blender. Add the roasted cauliflower, sautéed onion, broth, salt, and pepper. Blend until smooth and creamy—about a minute or so.
- Simmer and finishPour the blended soup back into your pot and bring it to a gentle simmer. Stir in the shredded cheddar until melted and incorporated. Let the soup simmer for 10–15 minutes so the flavors meld. Taste and adjust seasoning as needed.
- Serve and enjoyLadle into bowls and top with a sprinkle of green onion and a handful of cheddar. Serve with crispy croutons or thick slices of toasted sourdough for that perfect dunk.
Notes
- A Few Tips & Variations
- Want it creamier? Swap out a cup of broth for milk—or for something more luxurious, stir in a splash of half-and-half or heavy cream.
- Prefer it thicker? Start with just 3 cups of broth and add more as needed while blending.
- Add a pinch of smoked paprika or a dash of cayenne if you like a little heat.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 499Total Fat 34gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 16gCholesterol 63mgSodium 1595mgCarbohydrates 29gFiber 6gSugar 8gProtein 23g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing & Freezing Tips
I love having leftover soup in the fridge—it’s one of those things that seems to get better overnight.
- To store: Let it cool completely, then transfer to airtight containers. It keeps well in the fridge for about 3–4 days. I usually just reheat it on the stove or in the microwave.
- To freeze: Let it cool, then portion it into freezer-safe containers. It freezes beautifully for 2–3 months. When I know I’m in for a busy week, I’ll make a double batch and freeze half for easy dinners later. Just thaw and reheat when you need a comforting meal in a hurry.
Soup like this makes me happy to stay in, pull on my warm socks, and slow down a little. I hope you give it a try—and that it becomes one of those recipes you keep coming back to when you need something easy, warm, and truly satisfying.
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