The air gets that quiet chill, and suddenly a bowl of something creamy feels like the right kind of comfort. This cheddar cauliflower soup fits the moment perfectly. It’s warm, smooth, and full of roasted cauliflower sweetness, rich cheddar, and a soft hint of garlic that makes every spoonful cozy.
Table of Contents
Why You’ll Love This Cheddar Cauliflower Soup
You’ll love how easy this soup comes together. It’s naturally gluten-free, made from simple ingredients, and flexible for vegetarian or vegan diets. Roasting the cauliflower and garlic gives it deep, toasty flavor, while the melted cheddar turns it creamy and rich without using any cream. It also reheats beautifully, so it’s ideal for meal prep or quick lunches during the week.
Key Ingredients You’ll Need
Cauliflower: The star of the soup. Roasting brings out its natural sweetness and helps create that smooth, thick texture.
Garlic: Roasted until golden, it adds mild sweetness and depth.
Onion: Builds the savory base and balances the richness of the cheese.
Broth: You can use vegetable broth for a lighter taste or chicken broth for something heartier.
Sharp Cheddar: Brings the soup together with a bold, creamy finish. For a dairy-free version, use your favorite vegan cheddar.
Olive Oil, Salt, and Pepper: Simple but essential for roasting and seasoning.
Optional garnishes: Croutons, green onion, extra cheddar, or toasted sourdough for crunch and color.
How to Make Cheddar Cauliflower Soup
Step 1 – Roast the Cauliflower and Garlic
Preheat the oven to 400°F. Spread cauliflower florets on a parchment-lined baking sheet. Toss them with olive oil, salt, and pepper. Prepare a whole garlic head by trimming off the top, drizzling it with olive oil, and wrapping it in foil. Roast both for 30–35 minutes, turning the cauliflower halfway through. The florets should look golden and slightly crisp on the edges. This roasting step deepens the flavor and caramelizes the cauliflower beautifully.
Step 2 – Sauté the Onion
While the vegetables roast, heat olive oil in a pot over medium heat. Add diced onion and cook until translucent and fragrant, about 5–8 minutes. Stir occasionally to avoid browning. The onion builds a flavorful base that helps balance the richness of the cheddar later on.
Step 3 – Blend Until Smooth
Once the cauliflower and garlic are done, squeeze the roasted garlic from its skin. Add the cauliflower, garlic, and sautéed onion to a blender with broth, salt, and pepper. Blend until smooth and creamy. You can adjust the broth amount depending on your preferred thickness.
Step 4 – Add the Cheddar and Simmer
Pour the blended soup back into the pot. Heat it gently and stir in shredded sharp cheddar until fully melted. Let it simmer for 10–15 minutes while stirring occasionally. This step creates a silky texture and allows all the flavors to come together.
Step 5 – Taste and Serve
Taste and adjust seasoning as needed. Ladle into bowls and top with garnishes like green onion, croutons, or extra cheddar. Serve it warm with a side of toasted sourdough.
Tips for Perfect Creamy Texture
Use sharp cheddar for a bold, cheesy taste that balances the mild cauliflower. Blend thoroughly to get a smooth texture. Start with less broth if you prefer a thicker soup. For added creaminess, replace one cup of broth with milk or stir in half-and-half before serving. If your blender is small, work in batches for the smoothest results.
Easy Customizations and Add-Ins
Add spinach or kale for greens, or toss in carrots for extra sweetness. A sprinkle of red pepper flakes adds heat, while crispy bacon bits make it extra hearty. For a vegan version, swap in plant-based cheddar and use vegetable broth. You can even drizzle hot sauce for a tangy twist.
Storage and Freezing Instructions
Let the soup cool before storing. Keep it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. When ready to reheat, thaw overnight in the fridge. Warm it gently on the stove or microwave, stirring often to keep the texture smooth.
Serving Ideas
Pair your cheddar cauliflower soup with a side of toasted sourdough or garlic bread. It’s also lovely next to a crisp green salad. Add extra shredded cheddar, sliced green onion, or crunchy croutons on top for a beautiful finish and more flavor in each bite.
FAQs
How to make cauliflower and cheddar soup?
Roast cauliflower and garlic, sauté onion, blend everything with broth, and melt in sharp cheddar until creamy.
What is cheddar cauliflower?
It’s a combination of roasted cauliflower blended with cheddar cheese, resulting in a creamy, flavorful soup or side dish.
What is another name for cauliflower soup?
It’s often called creamy cauliflower soup or cheese and cauliflower bisque, depending on the recipe.
What kind of cheese is in cauliflower soup?
Sharp cheddar is the classic choice for its bold flavor and smooth melt, but you can use mild cheddar or even Gruyère for variation.
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Conclusion
This cheddar cauliflower soup is pure cozy comfort in a bowl. It’s creamy without cream, full of roasted depth, and simple enough for any weeknight. Whether you enjoy it by the fire or pack it for lunch, it brings warmth and satisfaction every time. You can share your kitchen version with us on Pinterest or Facebook.
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Cheddar Cauliflower Soup | Easy, Creamy & Delicious Comfort
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Warm, creamy, and cheesy roasted cauliflower soup with garlic and sharp cheddar. Naturally gluten-free, wholesome, and cozy for any chilly night.
Ingredients
1 large head cauliflower, cut into florets (4–5 cups)
3 tablespoons olive oil, divided
Salt and freshly ground black pepper
1 head garlic
1 medium yellow onion, diced
4 cups vegetable broth (or chicken broth if preferred)
½ teaspoon salt, plus more to taste
1 heaping cup shredded sharp cheddar cheese
For garnish: sliced green onion, extra cheddar, croutons or toasted sourdough
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Toss cauliflower florets with 1–2 tablespoons olive oil, salt, and pepper.
3. Prepare garlic by trimming the top, drizzling with olive oil, and wrapping in foil.
4. Roast cauliflower and garlic for 30–35 minutes, turning halfway through, until golden.
5. While roasting, heat 1 tablespoon olive oil in a pot and cook onion until translucent.
6. Once vegetables are roasted, squeeze garlic from skins and add to blender with cauliflower, onion, broth, salt, and pepper. Blend until smooth.
7. Return blended soup to pot and bring to a gentle simmer.
8. Stir in shredded cheddar and cook for 10–15 minutes until melted and creamy.
9. Taste, adjust seasoning, and serve hot with your favorite garnishes.
Notes
For creamier texture, substitute 1 cup broth with milk or half-and-half.
To thicken soup, start with only 3 cups broth.
Make it vegan by using dairy-free cheddar and vegetable broth.
Refrigerate leftovers for 3–4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup Recipes
- Method: Stovetop and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 268
- Sugar: 3.5g
- Sodium: –
- Fat: 20.6g
- Saturated Fat: 7g
- Unsaturated Fat: –
- Trans Fat: 0g
- Carbohydrates: 13.2g
- Fiber: 2.8g
- Protein: 9.8g
- Cholesterol: –