Winter nights can feel long and dreary , but a bowl of hot Chеddar Cauliflower and Gаrlic Roast Soup fixes that real quick . It’s simple yet creamy and brings a cozy bоdy and sоul vibe . The roasted garlic sneaks in gentle sweetness , and the cheese makes it rich without being too heavy . No wonder so many folks keep it on repeat .
Comfort soups have a way of making us feel at home , and this one hits all the right notes . It’s easy to whip up , and you don’t need a ton of fancy stuff . Just basic veggies , cheese , broth , and a bit of cream , and you’re on your way to a bowlful of warmth that’s both filling and kinda healthy too .
Cauliflower is low in calories and high in fiber , plus it’s packed with vitamins C and K . Garlic is famous for boosting your immune system and helping your heart stay strong . Then add Chеddar for some calcium and protein , and you’ve got a soup that’s tasty and nourishing . Serve it as a starter or main dish , and watch it become everyone’s go-to dinner choice .
What You’ll Love About This Soup
This soup’s creamy texture is impossible to resist . Blending the cauliflower and cheese gives it a velvety feel that just slides right down . Plus , the rich flavor from caramelized garlic and sharp Chеddar is like a little party in your mouth . It’s fancy enough for guests , yet simple enough for a school night dinner .
It’s also really flexible , in case you’ve got diet rules . Vegetarian , gluten-free , whatever — it works . You can top it with chives , extra cheese , or croutons for some crunch . And if you want , throw in a sprinkle of pepper flakes for a tiny kick .
Ingredients
To make this soup , gather the following main ingredients :
- 2 cups cauliflower florets
- 1 whole head of garlic for roasting
- 2 cups shredded sharp Chеddar cheese
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 medium onion , chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
For garnishing , you might want :
- Chopped chives
- Extra Chеddar cheese
- Croutons or toasted bread
Kitchen Tools You’ll Need
You won’t need a lot of gear , just:
- Large pot or Dutch oven : Perfect for sautéing onions and simmering the soup.
- Blender : An immersion or countertop blender for that smooth finish.
- Baking sheet : To roast the garlic evenly.
- Knife and cutting board : For chopping onions and cauliflower.
- Measuring cups and spoons : So you don’t mess up the ratios.
Directions
Follow these easy steps to make your soup :
- Roast the garlic : Preheat oven to 400°F (200°C). Slice the top off the garlic head , drizzle with olive oil , wrap in foil , and roast 30 minutes until soft and golden.
- Cook the base : In your pot , heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté till translucent , about 5 minutes. Toss in cauliflower florets and cook 5 more minutes.
- Blend : Pour in 4 cups vegetable broth and squeeze in the roasted garlic . Bring to a boil , then simmer 15–20 minutes until cauliflower is tender. Use an immersion blender or work in batches with a countertop blender — watch out for hot splashes .
- Add cheese and cream : Stir in 2 cups shredded Chеddar and 1 cup heavy cream until melted and creamy.
- Season : Taste , then add salt and pepper . If it’s too thick , pour in a splash more broth or cream .
Nutritional Information
This soup not only tastes great , but it’s got some good stuff too :
- Estimated Calories per Serving : About 300–400 calories
- Macronutrients :
- Carbs : 15–20 g
- Protein : 10–15 g
- Fats : 20–25 g
- Vitamins : High in C and K from cauliflower , plus garlic perks
Pairing Suggestions
Make it a full meal by adding :
- Sides : Crusty bread , garden salad , or garlic bread
- Drinks : Light white wine like Sauvignon Blanc , or cool iced tea
- Storage & Reheat : Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove with a little extra broth if needed.
FAQs
Common Questions
- Can I freeze this soup ? Yes , cool it fully then put in freezer-safe containers. Good up to 3 months. Thaw overnight in the fridge before warming back up.
- What can I use instead of heavy cream ? Try half-and-half , milk , or plant milks like coconut or cashew cream for dairy-free.
- How to make it vegan ? Swap cheddar for nutritional yeast and use coconut or cashew cream instead of heavy cream. Make sure your broth is vegan too .
- Frozen cauliflower okay ? Sure , toss it in frozen — just watch the cooking time since it might go faster.
- Soup too thin ? Add more cauliflower or blend extra veggies until it’s thicker . A cornstarch slurry works too .
Cheddar Cauliflower and Roasted Garlic Soup
Equipment
- 1 baking sheet
- 1 medium pot
- 1 blender or immersion blender
- 1 cutting board
- 1 ladle
Ingredients
- 2 pounds cauliflower, cut into florets About 1 medium head of cauliflower.
- 1 whole bulb of garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cups vegetable broth
- 1 cup whole milk
- 1 ½ cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika Optional.
- to taste fresh chives or parsley For garnish, optional.
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top off the bulb of garlic to expose the cloves and drizzle with a little olive oil. Wrap the bulb in aluminum foil and roast in the oven for about 30 minutes until soft and caramelized.
- While the garlic is roasting, heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the cauliflower florets to the pot and stir to combine. Cook for about 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the cauliflower is tender.
- Once the garlic is done, let it cool slightly, then squeeze the roasted garlic cloves out of their skins into the pot with the cauliflower.
- Using a blender or immersion blender, puree the soup until smooth.
- Stir in the milk, shredded cheddar cheese, salt, pepper, and smoked paprika (if using). Heat gently until the cheese is melted and the soup is warmed through.
- Serve hot, garnished with fresh chives or parsley if desired.
