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Creamy Roasted Garlic Cauliflower Soup with Sharp Cheddar

A close-up of a bowl of creamy cauliflower soup topped with melted cheese drizzle and fresh green scallions.
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This recipe creates a velvety, comforting soup by roasting the cauliflower first, which deepens the flavor. We blend it until smooth and finish it with sharp cheddar for a satisfying, rich bowl perfect for a cozy dinner.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 cup milk (whole milk recommended for richness)
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup green onions, sliced (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Toss the cauliflower florets with olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper on a baking sheet. Roast for 20 to 25 minutes, until tender and slightly 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 to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the broth and bring the mixture to a simmer. Cook for 5 minutes.
  5. Carefully transfer the roasted cauliflower and the broth mixture to a blender. Blend until completely smooth and velvety. Alternatively, use an immersion blender directly in the pot.
  6. Return the puréed soup to the pot over low heat. Stir in the milk. Heat gently, but do not boil.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts completely into the soup, creating a creamy texture. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper to taste.
  8. Serve the soup hot, garnished with sliced green onions. This soup is excellent with crusty bread for dipping.

Notes

  • For a low-carb or keto option, omit the milk and use heavy cream instead, or use an unsweetened almond milk alternative for dairy-free needs.
  • Roasting the cauliflower is key to developing a deep, slightly smoky flavor that makes this soup taste gourmet.
  • Shred your own cheddar cheese; pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

Nutrition

Find it online: https://epicureempire.com/cauliflower-soup-creamy-roasted-garlic-cheddar/