Go Back

Cauliflower Cheddar Soup

A creamy and delicious soup that combines the nutty flavor of cauliflower with sharp cheddar cheese, perfect for any season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head cauliflower, cut into florets
  • 1 whole garlic head
  • 1 medium yellow onion, diced
  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon salt, plus more to taste
  • Black pepper to taste
Garnishes
  • Green onions, extra cheddar, croutons, or toasted bread Customize to your preference

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. Toss the cauliflower florets with 2 tablespoons of olive oil in a large bowl.
  4. Wrap the whole garlic head in foil along with 1 tablespoon of olive oil.
  5. Place the cauliflower and garlic in the oven and cook for 30-35 minutes, flipping the cauliflower halfway through.
  6. Once done, remove the cauliflower and garlic from the oven. Let the garlic cool before handling.
Cooking
  1. Heat the remaining olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 5-8 minutes until soft and translucent.
  3. Add the roasted cauliflower and vegetable broth to the pot.
  4. Squeeze the roasted garlic from its skin into the pot.
  5. Blend everything until smooth using a blender.
  6. Return the soup to the pot and add the shredded cheddar cheese. Stir until the cheese melts.
  7. Simmer for 10-15 minutes, adding salt and black pepper to taste.
Serving
  1. Serve hot with your favorite garnishes like green onions, extra cheese, or croutons.

Notes

Store in an airtight container in the fridge for up to 4 days. For freezing, transfer to freezer-safe containers and keep for up to 3 months. Thaw overnight in the fridge and reheat.