You want comfort without the carb crash? This soup slaps. It’s creamy without cream overload, cheesy without being heavy, and smells like you just bribed your entire neighborhood with roasted garlic.
The roasted cauliflower brings that deep, nutty flavor, while sharp cheddar makes it taste like a hug you eat with a spoon. If you think “cauliflower soup” sounds boring, this version shows up with swagger. One pot, big reward, minimal effort—let’s go.
What Makes This Recipe Awesome
- Massive flavor from minimal ingredients: Roasted garlic and cauliflower do the heavy lifting.
- Creamy without guilt: Uses cauliflower and a touch of dairy for a silky texture, not a carton of cream.
- Weeknight-friendly: Roast, simmer, blend.
That’s basically it.
- Budget-conscious: Cauliflower + pantry staples = fancy flavor on a sensible bill.
- Customizable: Make it mild, spicy, extra cheesy, or dairy-free—your call.
Ingredients Breakdown
- 1 large head cauliflower, cut into florets
- 1 whole garlic bulb, top trimmed to expose cloves
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 4 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon smoked paprika (optional but recommended)
- 1/4 teaspoon ground nutmeg (just a pinch for warmth)
- 1/2 to 3/4 teaspoon kosher salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 cup sharp cheddar cheese, freshly grated
- 1/2 cup milk or half-and-half (optional for extra creaminess)
- 1 tablespoon butter (optional for richness)
- 2 tablespoons chopped chives or green onions, for garnish
- Crushed red pepper flakes, optional for heat
Cooking Instructions
- Roast the cauliflower and garlic: Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Place the garlic bulb on a piece of foil, drizzle with a little oil, wrap, and set on the same pan.
Roast 25–30 minutes, until cauliflower is golden and tender. Garlic should be soft and caramelized.
- Sauté the aromatics: In a large pot, heat remaining 1 tablespoon olive oil over medium. Add onion and celery; cook 5–7 minutes until translucent and slightly sweet.
Sprinkle in smoked paprika and nutmeg; stir for 30 seconds.
- Simmer: Add roasted cauliflower to the pot. Squeeze the roasted garlic cloves out of the bulb into the pot (yes, it’s messy; yes, worth it). Pour in broth.
Bring to a simmer and cook 8–10 minutes to let flavors marry.
- Blend until silky: Use an immersion blender to puree until smooth. Or carefully transfer to a blender in batches. If it’s too thick, add a splash of broth or water.
- Cheese it up: Reduce heat to low.
Stir in butter (if using), milk or half-and-half, and cheddar. Mix until melted and creamy. Season with salt and pepper to taste.
- Serve: Ladle into bowls.
Garnish with chives, a pinch of red pepper flakes, a drizzle of olive oil, and a little extra cheddar if you’re living your best life.
How to Store
- Fridge: Cool completely and store in an airtight container for 4–5 days.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge. Reheat gently to prevent cheese separation.
- Reheat: Low and slow on the stovetop, stirring often.
If it thickens, add a splash of broth or milk.
Nutritional Perks
- Low-carb comfort: Cauliflower keeps the carbs in check while delivering fullness.
- Fiber + micronutrients: Cauliflower brings vitamin C, K, and folate to the party.
- Protein bump: Cheddar adds protein and satisfying richness—moderation, people.
- Balanced fats: Olive oil and a touch of dairy create a satiating, not heavy, soup.
What Not to Do
- Don’t skip the roasting. Boiled cauliflower tastes flat. Roasting = flavor.
- Don’t use pre-shredded cheese. It has anti-caking agents that make the soup grainy. Grate your own.
- Don’t boil after adding cheese. High heat will split the dairy—keep it gentle.
- Don’t forget seasoning. Taste at the end.
Soup without salt is just hot sadness.
Variations You Can Try
- Bacon crunch: Crisp 3–4 slices, crumble on top, and sauté veggies in some of the drippings. You’re welcome.
- Broccoli buddy: Swap in 1 cup broccoli florets for a half of the cauliflower for a two-tone vibe.
- Spicy upgrade: Add 1 teaspoon chili paste or a diced jalapeño during the sauté.
- Dairy-free: Use vegan cheddar and unsweetened cashew milk; add 2 tablespoons nutritional yeast for cheesy depth.
- Herb-forward: Finish with fresh thyme or rosemary for a cozy, rustic finish.
- Extra protein: Stir in shredded rotisserie chicken at the end (FYI, it turns this into a full meal fast).
FAQ
Can I make this without a blender?
Yes—use a potato masher for a rustic texture. It won’t be as silky, but it’s charming and still delicious.
What’s the best cheddar to use?
Sharp or extra-sharp cheddar gives maximum flavor with less cheese.
Always grate it fresh for smooth melting.
Can I make it ahead?
Totally. Make it up to 3 days ahead and add the cheese when reheating to keep it velvety.
How can I thicken the soup more?
Simmer uncovered for a few minutes to reduce, or add a small cooked potato during the simmer step before blending.
Is this keto-friendly?
Mostly, yes. Keep the milk minimal and watch your onions.
You can sub heavy cream for milk if needed, IMO.
Final Thoughts
Roasted Garlic Cheddar Cauliflower Soup hits that perfect intersection of cozy, creamy, and smart. It’s the weeknight hero that feels like a weekend splurge. Keep the technique, tweak the toppings, and you’ve got a high-rotation favorite.
Make it once, and your future self will start planning leftovers before the bowl is even empty.