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Creamy Roasted Garlic Cheddar Cauliflower Soup

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Make this velvety cauliflower soup using roasted cauliflower and garlic for a deep, comforting flavor. This easy recipe includes sharp cheddar cheese for a satisfying, cheesy finish, perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1/2 cup milk (whole milk recommended for creaminess)
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional garnish: green onions, extra cheddar

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cauliflower florets with 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, melt the butter 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 and cook for 1 minute until fragrant. Stir in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer and cook until it thickens slightly, about 5 minutes.
  5. Add the roasted cauliflower to the pot. Use an immersion blender to blend the soup until it is completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and return it to the pot.
  6. Reduce the heat to low. Stir in the milk. Slowly add the shredded cheddar cheese, stirring constantly until the cheese melts completely into the soup. Do not let the soup boil after adding the cheese.
  7. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with green onions or extra cheddar cheese if desired.

Notes

  • For a low-carb or keto cauliflower soup, substitute the flour with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (add this slurry after the broth has simmered). You can also use heavy cream instead of milk for richer texture.
  • Roasting the cauliflower is the secret to deep flavor; do not skip this step for the best results.
  • If you prefer a dairy-free cauliflower soup, replace the butter with olive oil and use unsweetened, plain cashew or almond milk, omitting the cheddar cheese or using a dairy-free substitute.

Nutrition

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