A luxuriously creamy cauliflower soup bursting with rich roasted garlic flavor — no flour or cream needed! Just blended cauliflower and melty cheddar cheese make this a comforting, flavor-packed bowl. Serve with crunchy croutons or crispy sourdough for the coziest meal.
Today I’m sharing a soup that’s pure comfort in a bowl. I wait all year for soup season — it’s my favorite! Whether it’s a fresh herb-loaded chicken soup (a fan favorite!), a hearty stew, or something velvety like this roasted cauliflower soup, it always hits the spot.
This recipe was inspired by my go-to cheddar broccoli cauliflower soup, which has been a huge reader favorite. I wanted to simplify it a bit, toss in a whole head of slow-roasted garlic, and still keep that rich cheddar flavor front and center.
The result? Absolutely incredible. It’s thick, ultra-creamy, and loaded with deep savory notes from the garlic and cauliflower — all balanced by the sharpness of cheddar. No heavy cream or flour required — just veggies and cheese doing all the work!
Top it with your favorite garnishes: toasted croutons, crusty bread, sliced green onions, or extra cheddar. However you enjoy it, you’re in for a seriously cozy dish.
Light, Creamy, and Full of Flavor
If you love bold flavor without the heaviness, this one’s for you. Unlike many traditional cauliflower soups that rely on cream and flour to thicken, we simply blend up our roasted veggies for a smooth, satisfying consistency — then stir in cheese for indulgence.
What You’ll Need
This soup comes together with minimal ingredients and maximum comfort. Here’s what you’ll need:
- Vegetables – Cauliflower florets, one full head of garlic, and a yellow onion.
- Olive Oil – For roasting and sautéing.
- Broth – Vegetable broth keeps this meatless, but chicken broth works if you prefer.
- Cheddar Cheese – Sharp cheddar brings all the richness.
- Seasoning – Salt and pepper to taste.
- Optional toppings – Green onions, extra cheddar, croutons, or toasted sourdough.
Make It Your Own
This soup is flexible! Try these customizations to switch things up:
- Extra Veggies – Add carrots or celery with the onions, or stir in some spinach or kale at the end.
- Add Protein – Crispy bacon bits make an amazing topping if you’re not vegetarian.
- Add Heat – A pinch of red pepper flakes or a few dashes of hot sauce give it a nice kick.
- Make It Vegan – Just use a plant-based cheddar alternative.
Want It Richer or Thicker?
- For a creamier result: Swap 1 cup of broth with 1 cup of milk.
- For even more richness: Replace ½ cup of broth with ½ cup of half-and-half or heavy cream.
- For a thicker soup: Use just 3 cups of broth instead of 4.
How to Roast Garlic
The roasted garlic brings out deep, caramelized sweetness. Here’s how to prep it:
- Peel away the loose outer skins, keeping the individual cloves covered.
- Slice about ¼ inch off the top so the cloves are exposed.
- Set it on a piece of foil, drizzle with olive oil, then wrap loosely.
- Roast it with the cauliflower until soft and golden.
How to Make Roasted Cauliflower Soup
Step 1 – Roast the Veggies
Preheat your oven to 400°F and line a baking sheet with parchment. Toss cauliflower florets with olive oil, salt, and pepper. Prepare the garlic as described above, place it on the sheet, and roast everything for 30–35 minutes, flipping once.
Step 2 – Cook the Onion
While the veggies roast, heat a tablespoon of olive oil in a pot. Add diced onion and sauté until soft and translucent, about 5–8 minutes.
Step 3 – Blend the Soup
Add the roasted cauliflower, sautéed onion, and broth to a blender. Squeeze in the roasted garlic. Season with salt and pepper, then blend until smooth. Return to the pot.
Step 4 – Simmer and Stir in Cheese
Bring the soup to a gentle simmer. Stir in the shredded cheddar and let it cook another 10–15 minutes. Taste and adjust seasoning if needed.
Step 5 – Serve and Enjoy
Ladle into bowls, top with green onions and extra cheese, and enjoy with your favorite bread or croutons.
Storage and Freezing Tips
- Refrigerate: Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
- Freeze: This soup freezes beautifully. Store in freezer-safe containers for 2–3 months. Thaw in the fridge overnight and reheat gently.
Cheesy Cauliflower Soup
A luxuriously creamy cauliflower soup bursting with rich roasted garlic flavor — no flour or cream needed!
Ingredients
- 1 large head of cauliflower, cut into florets (4–5 cups)
- 3 tbsp olive oil, divided
- Salt and freshly ground pepper
- 1 whole head of garlic
- 1 medium yellow onion, diced
- 4 cups vegetable broth (or chicken broth if preferred)
- ½ tsp salt (plus more to taste)
- Freshly ground black pepper
- 1 heaping cup shredded sharp cheddar cheese
To garnish:
- Sliced green onions
- Extra cheddar
- Croutons or toasted sourdough bread
Instructions
- Preheat oven to 400°F. Line a sheet with parchment. Spread cauliflower on the pan, drizzle with 1–2 tbsp olive oil, and season with salt and pepper.
- Prep the garlic by cutting ¼ inch off the top, drizzle with olive oil, and wrap in foil. Roast both for 30–35 minutes, flipping cauliflower halfway.
- Heat 1 tbsp olive oil in a pot over medium. Add onion and cook until translucent, 5–8 minutes.
- Transfer roasted cauliflower, onion, roasted garlic (squeezed from skin), broth, salt, and pepper to a blender. Blend until smooth, then pour back into the pot.
- Bring to a gentle simmer. Stir in cheddar and cook 10–15 minutes until melted and flavorful.
- Top with green onions and extra cheddar. Serve with your favorite bread or croutons.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 500Total Fat 34gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 16gCholesterol 63mgSodium 1622mgCarbohydrates 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.
