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.

Cheddar Cauliflower Soup | Easy, Creamy & Delicious Comfort

Name: Cheddar Cauliflower Soup | Easy, Creamy & Delicious Comfort
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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

Description

Warm, creamy, and cheesy roasted cauliflower soup with garlic and sharp cheddar. Naturally gluten-free, wholesome, and cozy for any chilly night.

Ingredients

Scale

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

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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: –