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Creamy Roasted Garlic Cauliflower Soup with Cheddar

A bowl of creamy, pale yellow cauliflower soup topped generously with bright green chopped chives.
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Make this velvety, comforting soup by roasting the cauliflower first for deep flavor. This recipe yields a thick, satisfying bowl perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 4 cloves garlic, peeled
  • 1 medium yellow onion, chopped
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup milk (whole or 2%)
  • 1/2 cup heavy cream (optional, for extra richness)
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets and whole garlic cloves with olive oil, salt, and pepper on a baking sheet.
  2. Roast for 20 to 25 minutes, until the cauliflower is tender and lightly browned at the edges.
  3. While the vegetables roast, melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  4. Add the roasted cauliflower and garlic to the pot. Pour in the broth. Bring the mixture to a simmer and cook for 10 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until velvety.
  6. Return the soup to low heat. Stir in the milk and heavy cream, if using. Heat gently without boiling.
  7. Gradually stir in the shredded cheddar cheese until it is fully melted and incorporated into the soup. Taste and adjust salt and pepper as needed.
  8. Serve hot, garnished with fresh chives or extra cheddar.

Notes

  • For a low-carb or keto option, omit the milk and heavy cream, using only 1/2 cup of broth and blending with 4 ounces of softened cream cheese instead of cheddar for creaminess.
  • If you prefer a dairy-free version, substitute the milk/cream with unsweetened cashew or almond milk, and use a dairy-free cheddar alternative or nutritional yeast for flavor.
  • Roasting the vegetables is key for the best flavor; do not skip this step for a truly satisfying soup.

Nutrition

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