Print

Creamy Roasted Garlic Cheddar Cauliflower Soup

A close-up of creamy cauliflower soup in a blue bowl, garnished with fresh green scallions and black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This soup combines roasted cauliflower and garlic for a smoky base, finished with sharp cheddar for a velvety, comforting texture. It is an easy, healthy, and low-carb comfort food perfect for chilly nights.

Ingredients

Scale
  • 1 large head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup milk (or dairy-free alternative)
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • Salt and black pepper to taste
  • 2 green onions, sliced, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the cauliflower florets with olive oil, salt, and 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 and cook for 1 minute until fragrant. If you want a thicker soup, sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flavor.
  4. Add the roasted cauliflower and the broth to the pot. Bring the mixture to a simmer and cook for 10 minutes to let the flavors combine.
  5. Remove the pot from the heat. 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 blend until smooth, then return it to the pot.
  6. Return the pot to low heat. Stir in the milk and the shredded cheddar cheese until the cheese is fully melted and incorporated. Do not let the soup boil after adding the cheese.
  7. Taste the soup and adjust seasoning with more salt and pepper as needed.
  8. Serve the creamy cauliflower soup hot, garnished with sliced green onions and extra cheddar cheese.

Notes

  • For a low-carb or keto cauliflower soup, skip the flour in step 2. The roasting process deepens the cauliflower flavor, making heavy cream unnecessary for a rich texture.
  • If you prefer a slow cooker cauliflower soup, combine the roasted cauliflower, onion, garlic, and broth in the slow cooker. Cook on low for 4 hours. Blend until smooth before stirring in the milk and cheese on the stove top.
  • To achieve the best velvety cauliflower soup texture, ensure the cauliflower is fully tender before blending.

Nutrition

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